Creamy Lemon Garlic Shrimp and Gnocchi is a dish you might feel like you don’t deserve, but oh, boy you do! Creamy, garlicky, buttery, plump shrimp and soft, tender, pillowy gnocchi come together in a lemony cream sauce that’s simply divine, and in just 30 minutes!
1 pound medium shrimp, peeled and de-veined
1 pound potato gnocchi
1 teaspoon olive oil
3 tablespoons butter
3 teaspoons minced garlic
1 cup low sodium chicken broth (or vegetable broth)
1/2 cup heavy cream or fat free half and half
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt or to taste
1/4 teaspoon cracked black pepper or to taste
cracked black pepper, grated parmesan cheese, fresh thyme or parsley optional toppings
Bring a large pot of water to a boil. Add gnocchi, boil three minutes, then remove with a slotted spoon and place in a large bowl. Toss with 1 teaspoon olive oil and set aside.
In a large skillet over medium-high heat, melt butter. Stir in garlic for 1 minute until fragrant.
Stir in gnocchi and shrimp for 2-3 minutes.
Stir in broth, lemon juice and heavy cream.
Reduce heat to medium-low and simmer for 5-10 minutes until sauce is reduced by half and thickened to a nice, creamy consistency.
Season with salt and pepper and garnish with optional toppings (herbs, cracked black pepper, parmesan cheese) and serve.