Garlic Parmesan Gnocchi with Shrimp: Sauce You’ll Crave!

Listen up, flavor fanatics, because if the words “garlic parmesan cream sauce” don’t make your mouth water, we need to have a serious chat. But I’m betting I’m preaching to the choir here, right?

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So, permission granted to hit up your local market, stat. Grab some soft gnocchi, plump shrimp, and enough fresh-grated Parmesan and garlic to fend off any vampires (or just make an outrageously delicious dinner).

Seriously, what’s cooking here is pure magic. Imagine this: Succulent, juicy shrimp swimming in a dreamy, creamy, garlicky, Parmesany sauce. Yeah, that sauce. Then, we’re tossing it all with tender, little potato gnocchi to create a meal so good, it should be illegal on weeknights… but thankfully, it’s not!

Pro-tip: Serve this masterpiece right in the pan, family-style. And for the love of all that is holy, have some crusty bread on standby. You are going to want to soak up every last drop of that sauce. Waste not, want not, people!

Garlic Parmesan Cream Sauce Shrimp & Gnocchi: Need-To-Know Intel

Frozen Shrimp? No Problem! Life happens, and sometimes that means frozen shrimp. No sweat! Just move those little guys from the freezer to the fridge the day before your culinary adventure and let them chill out overnight. Speed thaw needed? Run them under cool water for like, 5-10 minutes until they’re totally defrosted. Crucial step: pat them super dry with paper towels. Nobody likes soggy shrimp, and dry shrimp brown like champs.

Herb Hater? Customize It! Thyme and basil not your jam? No culinary judgment here. Swap ‘em out for rosemary or oregano – fresh or dried, dealer’s choice! Or go rogue and use any herb that tickles your fancy. Heads up though, dried herbs are like, herb superheroes, they pack more punch than fresh ones. Rule of thumb: 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs. Science!

Half-and-Half Demystified Ever stared blankly at the dairy aisle wondering, “WTF is half-and-half?” It’s just a 50/50 mix of regular milk and heavy cream. DIY time: For 1 cup of half-and-half, mix ¾ cup of whole milk with ¼ cup of heavy cream. Or, for a slightly lighter version, try ⅔ cup of skim or low-fat milk with ⅓ cup of heavy cream. Boom. Dairy dilemmas solved.

Ingredient Rundown:

• 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:

• ¼ cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth, or more as needed
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• ½ cup half-and-half*
• ½ cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

Get Your Gnocchi On: Step-by-Step

1. Fire up a big pot of salted water and bring it to a rolling boil. Toss in your gnocchi and cook according to the package directions. Once they’re done, drain ‘em good – we don’t want watery sauce sabotage.
2. Grab a large cast iron skillet and melt butter over medium-high heat. Add your shrimp, season with salt and pepper like you mean it. Cook, flipping occasionally, until they turn pink and gorgeous, about 2-3 minutes. Set that shrimp aside, they’ve earned a break.
3. Time for sauce magic! In the same skillet, melt butter over medium heat. Throw in the minced garlic and cook, stirring like crazy, until it smells amazing – about 1-2 minutes. Whisk in the flour until it turns a light golden brown, about a minute. This is flavor town, population: you.
4. Slowly drizzle in chicken broth, whisking constantly to prevent lumps – nobody likes lumpy sauce drama. Stir in the thyme and basil. Keep cooking and whisking until it’s all smooth and happy, about 1-2 minutes. Pour in the half-and-half and Parmesan. Stir until the sauce thickens slightly, about another 1-2 minutes. Sauce too thick for your liking? Splash in a bit more half-and-half to loosen things up. Season with salt and pepper, to taste. Taste. Taste again. It’s important.
5. Gently fold in the cooked shrimp and gnocchi. Toss lightly to coat everything in that glorious sauce.
6. Serve it up hot and fast! Garnish with fresh parsley if you’re feeling fancy. Prepare for applause.

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* Half-and-Half 101: Remember, half-and-half is just equal parts whole milk and cream. DIY it: For 1 cup of half-and-half, mix ¾ cup whole milk + ¼ cup heavy cream, or ⅔ cup skim or low-fat milk + ⅓ cup heavy cream. You’re welcome.