Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
April 15, 2019
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Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink! Come on, guys. You know I don't have to convince any of you when it comes to a garlic parmesan cream sauce. I just don't. So go ahead and do that emergency grocery run. You'll need DeLallo Potato...
INGREDIENTS:
1 (16-ounce) package DeLallo Potato Gnocchi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.