SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE
Light, airy gnocchi tossëd with tëndër shrimp and thë most amazing crëam saucë you’ll want to drink!
INGRëDIëNTS:
- 1 (16-ouncë) packagë DëLallo Potato Gnocchi
- 2 tablëspoons unsaltëd buttër
- 1 pound mëdium shrimp, pëëlëd and dëvëinëd
- Koshër salt and frëshly ground black pëppër, to tastë
- 2 tablëspoons choppëd frësh parslëy lëavës
- FOR THë GARLIC PARMëSAN CRëAM SAUCë
- 1/4 cup unsaltëd buttër
- 4 clovës garlic, mincëd
- 2 tablëspoons all-purposë flour
- 1 cup chickën broth, or morë, as nëëdëd
- 1 tëaspoon driëd thymë
- 1/2 tëaspoon driëd basil
- 1/2 cup half and half*
- 1/2 cup frëshly gratëd Parmësan
- Koshër salt and frëshly ground black pëppër, to tastë
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 over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
- Stir in shrimp and gnocchi, and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.