Description
This is such an incredible, simple and quick Parmesan cream shrimp pasta with a luscious sauce, succulent jumbo shrimp and fluffy sweet potato gnocchi all tossed together. Best of all, it only takes 20 minutes!
Ingredients
- 1 pound Sweet Potato Gnocchi
- 1 dash Olive Oil
- 1-½ pound Jumbo Shrimp, Peeled And Deveined With Tails Removed
- 3 cloves Garlic, Minced
- 1 whole Shallot, Minced
- ½ Lemon, Zested
- ½ teaspoons Old Bay Seasoning
- ½ teaspoons Dried Tarragon
- 1 pinch Salt
- 1 Tablespoon White Wine
- 4 Tablespoons Butter
- 2 Tablespoons All-purpose Flour
- 1 cup Chicken Stock
- ½ cups Half-and-half
- ½ cups Freshly Grated Parmesan Cheese
Preparation
First, get a big pot of water on the stove and bring it to a boil for the gnocchi. Salt it generously. Once it is boiling, the gnocchi should only take about 2–3 minutes to cook until tender. Drain them and set aside. While they cook, get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Add the shrimp and let them cook until pink and opaque for about 3 minutes. While they cook, also add in the garlic, shallot, lemon zest, old bay, dried tarragon, salt and white wine. Then use a slotted spoon to remove the shrimp to a plate and set aside.
Add the butter to the same skillet and let it start to melt. Whisk in the flour until it starts to thicken and become golden. Continue to whisk while you slowly pour in the chicken stock. Let this bubble and thicken for not even a minute while you continue to whisk it. Then slowly pour in the half and half and parmesan while you keep whisking. The sauce should be thick and creamy. Add the gnocchi and shrimp back in to warm them up and toss it all together thoroughly. Serve immediately and enjoy!
