Shrimp was on sale this week! If you know me and have followed this blog for a while, you know that it is my favorite protein in the world. So I snapped it up immediately and got to work on this brand new recipe. It combines my first and second loves when it comes to food; pasta and shrimp. Since it has still been miserable weather here lately, I was craving comfort food again. I decided to toss it with fluffy sweet potato gnocchi and a decadent parmesan cream sauce. This parmesan cream shrimp pasta was simple and so quick, which also made it ideal for our busy weeknights!
Oh my goodness, this really was my perfect dream dinner. There was so much flavor and texture going on. The tender shrimp and pillowy gnocchi worked so well together in that basically sinful sauce. It’s very similar to a sauce my Nana Lulu made for me growing up since northern Italians love their cream sauce. I may have to add some extra gym time, but eating it was worth it, ha! Hope you all love it too. xoxo
This is such an incredible, simple and quick parmesan cream shrimp pasta with a luscious sauce, succulent jumbo shrimp and fluffy sweet potato gnocchi all tossed together. Best of all, it only takes 20 minutes!
- 1 pound sweet potato gnocchi
- 1 dash olive oil
- 1.5 pounds jumbo shrimp peeled and deveined, tails removed
- 3 cloves garlic minced
- 1 whole shallot minced
- 1/2 a lemon zested
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon dried tarragon
- 1 pinch salt
- 1 tablespoon white wine
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half and half
- 1/2 cup freshly grated parmesan cheese
First, get a big pot of water on the stove and bring it to a boil for the gnocchi. Salt it generously. Once it is boiling, the gnocchi should only take about 2-3 minutes to cook until tender. Drain them and set aside. While they cook, get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the shrimp and let them cook until pink and opaque for about 3 minutes. While they cook, also add in the garlic, shallot, lemon zest, old bay, dried tarragon, salt and white wine. Then use a slotted spoon to remove the shrimp to a plate and set aside.
Add the butter to the same skillet and let it start to melt. Whisk in the flour until it starts to thicken and become golden. Continue to whisk while you slowly pour in the chicken stock. Let this bubble and thicken for not even a minute while you continue to whisk it. Then slowly pour in the half and half and parmesan while you keep whisking. The sauce should be thick and creamy. Add the gnocchi and shrimp back in to warm them up and toss it all together thoroughly. Serve immediately and enjoy!