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Creamy Parmesan Gnocchi with Shrimp

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Creamy shrimp gnocchi this …

I'm so excited to share this one because it's become our go to on nights when I want something that feels fancy but takes almost no work. This creamy parmesan gnocchi with shrimp has soft little potato pillows, juicy shrimp, and a garlicky parmesan sauce that you'll want to eat with a spoon.

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Alex asked for seconds the first time I made it, and Donald said it tasted like something from a restaurant on the Upper East Side. Coming from a software engineer who isn't usually dramatic about food, that's saying something.

Here's the thing, if you love quick garlic butter shrimp scampi, you're going to love this one too, since it uses that same buttery, garlicky base but turns it into something even more comforting with the gnocchi and cream.

Why You Will Like This Recipe

This isn't one of those recipes that sounds simple then turns into a two hour ordeal. It really is fast, and it really is easy.

  • Ready in about 25 minutes, start to finish
  • The sauce is homemade, no jarred stuff, and it's genuinely simple to make
  • Shrimp cooks in just a couple minutes, so there's no risk of chewy, rubbery bites
  • Gnocchi soaks up the sauce instead of just sitting in it
  • You can sneak in spinach or kale without anyone noticing, Alex included
  • Works as a weeknight dinner or something you'd serve to guests
Parmesan shrimp gnocchi

Ingredients For Creamy Parmesan Gnocchi With Shrimp

Here's what you'll need. Nothing here is hard to find, which is part of why I make this so often.

For the shrimp and gnocchi:

  • 1 package (16 ounces) gnocchi
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound fresh raw shrimp, peeled and deveined
  • Salt and pepper, to taste
  • 4 cups baby spinach or chopped kale (optional, but I almost always add it)

For the parmesan cream sauce:

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 and ¾ cups half and half
  • ⅓ cup freshly grated parmesan cheese
  • Salt and fresh ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Crushed red pepper, for garnish, optional

A quick note on substitutions. If you don't have half and half, whole milk mixed with a splash of heavy cream works fine in a pinch. And if shrimp isn't your thing, this sauce is honestly just as good over chicken, which is basically how our creamy mushroom chicken skillet came to be in the first place. The cream base itself is close to a simple bechamel sauce, just built up with garlic and parmesan.

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Creamy shrimp gnocchi

Creamy Parmesan Gnocchi With Shrimp

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  • Author: Anna
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

Soft potato gnocchi, juicy shrimp, and a garlicky parmesan cream sauce come together in about 25 minutes for a dinner that tastes fancy but takes almost no work.

Ingredients

Scale
  • For the shrimp and gnocchi:
  • 1 package (16 ounces) gnocchi
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound fresh raw shrimp, peeled and deveined
  • Salt and pepper, to taste
  • 4 cups baby spinach or chopped kale (optional, but I almost always add it)
  • For the parmesan cream sauce:
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 and ¾ cups half and half
  • ⅓ cup freshly grated parmesan cheese
  • Salt and fresh ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Crushed red pepper, for garnish, optional

Instructions

  1. Cook the gnocchi according to the package directions, then drain it and set it aside.
  2. Heat the olive oil and melt the butter together in a large skillet over medium high heat. Add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes, just until pink. Pull the shrimp out and set them aside, don't leave them in the pan longer or they'll turn tough.
  3. If using spinach or kale, add it to the same skillet and cook for 2 to 3 minutes, until it wilts down. Remove it and set it aside with the shrimp.
  4. Return the skillet to medium heat and melt the butter. Add the garlic and cook for about 20 seconds, just until it smells amazing, watch it closely so it doesn't burn.
  5. Stir in the flour and cook for about a minute, until it turns a light golden color. Slowly whisk in the half and half, then bring it to a simmer. Let it cook for 1 to 2 minutes, whisking often, until it thickens up.
  6. Stir in the parmesan cheese, then season with salt and pepper. Take the pan off the heat.
  7. Add the shrimp, greens, and gnocchi back into the sauce and toss everything together until coated. Garnish with parsley and a sprinkle of crushed red pepper if you like a little heat. Serve it right away while it's warm and creamy.

Notes

Leftovers keep well in an airtight container in the fridge for up to 3 days, the sauce actually thickens as it sits. Reheat gently on the stovetop over low heat with a splash of milk or half and half to loosen it back up. I don't recommend freezing this one since cream sauces tend to separate once thawed.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 180mg

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How To Make Creamy Parmesan Gnocchi With Shrimp

I like breaking this into stages so nothing feels rushed. It really does move fast once you get going.

Cook The Gnocchi And Shrimp

Start by cooking the gnocchi according to the package directions, then drain it and set it aside.

While that's happening, heat the olive oil and melt the butter together in a large skillet over medium high heat. Add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes, just until pink.

Pull the shrimp out and set them aside. Don't leave them in the pan longer than that, or they'll turn tough. I learned this the hard way years ago when I got distracted helping Sarah with homework and came back to rubbery shrimp. Not my finest dinner, though it still beat the night I tried making crab cakes for the first time and forgot the eggs entirely.

Wilt The Greens

If you're using spinach or kale, add it to the same skillet now and cook for 2 to 3 minutes, until it wilts down. Add a touch more olive oil if the pan looks dry. Remove the greens and set them aside with the shrimp. It's the same trick I use in our asian green beans and mushrooms, wilting quickly so the greens stay bright instead of going limp.

Build The Parmesan Sauce

Return the skillet to medium heat and melt the butter. Add the garlic and cook for about 20 seconds, just until it smells amazing. Watch it closely here, burnt garlic will ruin the whole pan, the same way it can wreck a batch of shiitake garlic noodles if you walk away for even a minute.

Stir in the flour and cook for about a minute, until it turns a light golden color. Slowly whisk in the half and half, then bring it to a simmer. Let it cook for 1 to 2 minutes, whisking often, until it thickens up. If any lumps show up, just keep whisking and they'll smooth out.

Stir in the parmesan cheese, then season with salt and pepper. Take the pan off the heat.

Bring It All Together

Add the shrimp, greens, and gnocchi back into the sauce and toss everything together until it's coated. Garnish with parsley and a sprinkle of crushed red pepper if you like a little heat. Serve it right away while it's warm and creamy.

Shrimp gnocchi dinner

Storage And Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, which honestly makes it even better the next day.

To reheat, warm it gently on the stovetop over low heat, adding a splash of milk or half and half to loosen the sauce back up. I don't recommend freezing this one, since cream sauces tend to separate once thawed, the same issue you'll run into with our creamy chicken tetrazzini bake if you try to freeze leftovers.

What To Serve With Shrimp And Gnocchi

This dish is rich enough to stand on its own, but I like rounding out the table with something lighter or something crunchy on the side.

Tips And Variations For This Gnocchi And Shrimp Recipe

Here are a few things I've picked up after making this more times than I can count.

  • Have you ever added a squeeze of lemon at the end? It brightens up the whole dish and makes the shrimp pop.
  • Swap the shrimp for chunks of salmon if that's what you have. Our old bay salmon or salmon recipe both have the kind of savory flavor that plays well here, and even leftover salmon patties work in a pinch.
  • Want it a little richer? Stir in a spoonful of cream cheese along with the parmesan, kind of like what makes our gouda mac and cheese so good.
  • Not a fan of gnocchi's texture? Small pasta shapes like shells work just as well and hold the sauce beautifully, similar to what we do with our italian drunken noodles or tuscan baked spaghetti.
  • Double the garlic if your family loves it as much as mine does. Donald always says you can never really overdo garlic in a cream sauce.
  • Want something with a little tang instead of cream? A dollop of tzatziki sauce on the side sounds unusual, but it's genuinely refreshing next to the rich gnocchi.

Faq About Creamy Parmesan Gnocchi With Shrimp

Can I use frozen shrimp for creamy parmesan gnocchi?

Yes, just thaw it fully first and pat it dry with paper towels. Extra moisture will water down your sauce, so this step really matters.

What can I substitute for half and half?

Whole milk with a splash of heavy cream works well. You can also use all heavy cream for an even richer sauce, though it will be thicker.

How do I keep gnocchi from becoming mushy?

Watch it closely while it cooks and pull it the moment it floats to the top. Gnocchi cooks fast, and even an extra minute in the water can make it go soft.

Can creamy shrimp gnocchi be reheated?

Yes, just reheat it gently on low heat with a splash of milk stirred in. Avoid the microwave on high power, since it can make the shrimp rubbery.

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A Family Favorite Worth Making Again

This creamy parmesan gnocchi with shrimp has earned a permanent spot in our dinner rotation. It's fast enough for a Tuesday night and good enough that I'd serve it to guests without blinking.

Give it a try this week and let me know how it turns out for you. And if you love it as much as we do, save it to Pinterest so you can find it again next time you need a quick, cozy dinner.

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