Ingredients
Equipment
Method
Instructions
- Zest the 1 lemon, reserving a little zest for garnish, then juice the lemon. Finely chop the 1 small onion and mince the 3 cloves garlic.
- Place a large deep skillet or sauté pan over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the chopped onion and cook 2–3 minutes, until softened.
- Add the minced garlic and cook 1 minute, until fragrant.
- Pour in ½ cup broth and bring the mixture to a boil.
- Add the lemon juice and most of the reserved lemon zest to the pan. Pour in 1 cup heavy cream and reduce heat slightly, bringing the sauce to a very gentle boil (a low simmer).
- Add 1 pound uncooked store-bought gnocchi to the sauce, stir to combine, then cover the pan and cook over medium-low heat for 4 minutes.
- Remove the lid, stir the gnocchi, then add 1 pound raw shrimp (peeled and deveined). Stir gently to combine and cook uncovered on low heat about 3 minutes, stirring regularly, until the shrimp are opaque and cooked through.
- Season with salt & pepper to taste. Garnish with fresh parsley (optional) and the remaining lemon zest, then serve.
Notes
Onion - I use a standard brown onion for this recipe, but you can use any onion you like here or swap the onion for leek or shallot.
Broth/Stock - I use either homemade shrimp stock or store-bought fish stock for this recipe, but you can use seafood, chicken, or vegetable broth. Better than Bouillon fish base or lobster base would be great too. (made up as directed)
Lemons - Use fresh lemons here; rather than the bottles of juice, you need to add the zest to the sauce, and the fresh juice will make the sauce taste better. Make sure you zest the lemons before you cut them open and juice them. It is very, very hard to zest a juiced lemon!
Heavy Cream - The recipe specifies heavy cream, and to be honest, I would not recommend trying to use half and half in its place here. There is a significant danger that the addition of lemon juice will split the sauce. This doesn't happen with heavy cream. You can use whipping cream or double cream as these both have a high enough fat content to avoid splitting.
Gnocchi - I like to use shelf-stable pre-packaged gnocchi. You can find it in the pasta aisle at the grocery store. It is usually vacuum-packed and lasts for several months in the pantry or cupboard. It is quick to cook and can be added to the sauce straight from the packet! No need to precook!
Shrimp - I always have a stash of 36/40 count, shelled and deveined shrimp in the freezer. They defrost quickly and are perfect for a quick dinner! Or you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that they are fully defrosted before cooking. Be sure not to over-cook the shrimp. Overcooked shrimp are rubbery!
Broth/Stock - I use either homemade shrimp stock or store-bought fish stock for this recipe, but you can use seafood, chicken, or vegetable broth. Better than Bouillon fish base or lobster base would be great too. (made up as directed)
Lemons - Use fresh lemons here; rather than the bottles of juice, you need to add the zest to the sauce, and the fresh juice will make the sauce taste better. Make sure you zest the lemons before you cut them open and juice them. It is very, very hard to zest a juiced lemon!
Heavy Cream - The recipe specifies heavy cream, and to be honest, I would not recommend trying to use half and half in its place here. There is a significant danger that the addition of lemon juice will split the sauce. This doesn't happen with heavy cream. You can use whipping cream or double cream as these both have a high enough fat content to avoid splitting.
Gnocchi - I like to use shelf-stable pre-packaged gnocchi. You can find it in the pasta aisle at the grocery store. It is usually vacuum-packed and lasts for several months in the pantry or cupboard. It is quick to cook and can be added to the sauce straight from the packet! No need to precook!
Shrimp - I always have a stash of 36/40 count, shelled and deveined shrimp in the freezer. They defrost quickly and are perfect for a quick dinner! Or you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that they are fully defrosted before cooking. Be sure not to over-cook the shrimp. Overcooked shrimp are rubbery!