Creamy Pesto Shrimp Gnocchi Recipe
An elegant Italian-inspired dish combining pillowy potato gnocchi, succulent shrimp, and a vibrant basil cream sauce. Ready in 25 minutes with restaurant-quality results.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Seafood
Ingredients
1 pound uncooked large shrimp (peeled and deveined)
1 pound potato gnocchi (fresh or frozen)
1 cup cherry tomatoes, halved
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon butter
1 cup heavy cream
1/4 cup basil pesto (store-bought or fresh)
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and sauté 1-2 minutes until fragrant.
Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add butter. Bring to melted state then pour in heavy cream. Simmer 2-3 minutes until slightly thickened.
Stir in basil pesto and Parmesan. Cook 1 minute until fully combined and smooth.
If using fresh gnocchi, cook in boiling water 2-3 minutes until floating. If frozen, cook 3-4 minutes.
Drain gnocchi and add to sauce with cooked shrimp. Gently toss to coat, season with salt and pepper.
Notes
For best texture, use fresh refrigerated gnocchi
Cook shrimp separately to avoid overcooking
Add cherry tomatoes last if using for extra brightness
Pesto adds vibrant color, add after cooking for maximum flavor
Nutrition
- Serving Size: 1 bowl (approx. 3/4 cup)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg