Ingredients:

  • 5 lbs (680 g) Large Shrimp (16/20 count), peeled and deveined
  • 1 tbsp (15 ml) Olive Oil (Extra Virgin)
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (2 g) Freshly Ground Black Pepper
  • 24 oz (680 g) Shelf-stable Potato Gnocchi
  • 5 tbsp (70 g) Unsalted Butter, cut into cubes
  • 4 cloves Garlic, minced finely
  • ¼ cup (60 ml) Dry White Wine OR Vegetable Stock
  • ½ cup (120 ml) Low-Sodium Chicken or Vegetable Stock
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 1 tbsp (15 ml) Heavy Cream (Optional)
  • Zest of 1 Lemon
  • ¼ cup (4 g) Fresh Chives, finely chopped
  • ¼ cup (4 g) Fresh Parsley, chopped
  • ¼ cup (25 g) Grated Parmesan or Grana Padano Cheese
  • Pinch Red Pepper Flakes (optional)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the gnocchi and cook until they float to the surface (usually 2–4 minutes).
  2. Scoop the cooked gnocchi out using a slotted spoon or drain into a colander. Crucially, reserve about ½ cup (120 ml) of the starchy cooking water.
  3. Pat the shrimp very dry. Toss with 1 tbsp olive oil, salt, and pepper.
  4. Heat the large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if necessary). Cook for 1.5–2 minutes per side until pink and just opaque.
  5. Transfer the cooked shrimp to a clean bowl immediately. Do not wash the pan—those browned bits are flavor gold!
  6. Return the skillet to medium heat. Add the 5 tbsp of cubed butter. Allow the butter to melt, foam, and then continue cooking, swirling occasionally until the milk solids turn hazelnut brown and the butter smells nutty (3–5 minutes). Remove from heat immediately once browned.
  7. Stir in the minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant, being careful not to burn the garlic.
  8. Pour in the white wine (or stock). Scrape the bottom of the pan vigorously to release all the browned bits. Let this reduce by half (about 1 minute).
  9. Pour in the ½ cup of stock and the fresh lemon juice. Stir and bring to a simmer. Add the optional heavy cream if desired.
  10. Add the cooked gnocchi directly into the sauce. Toss well to coat.
  11. If the sauce looks too thick, add a splash of the reserved starchy gnocchi water until it reaches your desired consistency.
  12. Gently fold the seared shrimp and the lemon zest into the pan. Heat through for about 1 minute—just enough to warm the shrimp without cooking it further.
  13. Remove from the heat. Stir in the chopped chives, parsley, and most of the grated Parmesan cheese. Serve immediately, topped with the remaining Parmesan.