Go Back
Homemade Creamy Lemon Shrimp Gnocchi photo

Creamy Lemon Shrimp Gnocchi

A quick, creamy lemon gnocchi with tender sautéed shrimp and bright lemon zest for a 20-minute weeknight dinner.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Large deep skillet or sauté pan
  • Knife
  • Cutting Board
  • grater (for lemon zest)
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup broth
  • 1 lemon juice and most of the zest (reserve some zest for garnish)
  • 1 cup heavy cream
  • 1 pound store-bought gnocchi (uncooked)
  • 1 pound raw shrimp peeled and deveined
  • salt to taste
  • black pepper to taste
  • fresh parsley optional, chopped for garnish

Instructions
 

  • Trim and finely chop the onion and mince the garlic; zest the lemon and reserve a small amount for garnish, then juice the lemon.
  • Heat the olive oil in a large deep skillet or sauté pan over medium heat.
  • Add the chopped onion and cook, stirring, for 2–3 minutes until softened.
  • Add the minced garlic and cook for about 1 minute until fragrant, stirring so it does not brown.
  • Pour in the broth and bring it to a simmer over medium heat.
  • Add the lemon juice and most of the lemon zest to the pan, then pour in the heavy cream and bring the sauce to a very gentle boil.
  • Add the uncooked gnocchi to the sauce, cover the pan, and cook over medium-low heat for about 4 minutes.
  • Remove the lid, stir the gnocchi, then add the peeled and deveined shrimp; stir to combine.
  • Cook uncovered on low heat, stirring regularly, for about 3 minutes or until the shrimp are opaque and cooked through.
  • Season the dish with salt and pepper to taste, then serve garnished with chopped parsley and the reserved lemon zest.

Notes

  • Use a brown onion, or substitute leek or shallot if preferred.
  • Any seafood, chicken, or vegetable broth works if shrimp stock is unavailable.
  • Zest the lemon before juicing for easier zesting.
  • Use heavy cream to prevent the sauce from splitting when lemon is added.
  • Shelf-stable, pre-packaged gnocchi can be added straight from the packet without precooking.
  • If using frozen shrimp, fully defrost before cooking and avoid overcooking.