One-Pan Shrimp Scampi With Crispy Gnocchi
Updated June 3, 2024
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil, plus more for serving
1 pound gnocchi (fresh, frozen or shelf-stable)
2 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
½ cup dry white wine (or clam juice, or broth)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
⅛ teaspoon red-pepper flakes, plus more for serving
1 pound large or extra-large shrimp, shelled (deveined, if you like)
1 lemon
½ cup chopped parsley
Nutritional analysis per serving (3 to 4 servings)
39 grams carbs; 220 milligrams cholesterol; 444 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 4 grams fiber; 711 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.
- Step 2
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add wine, ½ teaspoon salt, ¼ teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.
- Step 3
Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
- Step 4
Return gnocchi to the pan and add another ¼ teaspoon salt. Using a Microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat.
- Step 5
Cut the naked lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
- Step 6
Top with more olive oil and more red-pepper flakes, if you’d like, and serve with lemon wedges on the side.
Private Notes
Comments
unless you're a champion speed-zester, you might want to zest the lemon during prep mode to avoid overcooking the shrimp.
I seasoned the cleaned shrimp beforehand (Thank you Emeril!) salt/pepper, lemon zest, 1 minced garlic clove and olive oil. It was fantastic. Rest of the recipe pretty much the same. Thank you Melissa.
For the commenters who have never pan-fried gnocchi and added liquid, if you want boiled gnocchi, then just boil it. But pan-fried gnocchi is in a class of it's own and does NOT require any liquid. It's so yummy with a crispy coating, you really should give it a go! I've tried many brands and the very best gnocchi for pan frying is RANA Skillet Gnocchi found in the refrigerated section at your grocery store where ravioli is sold. Shelf-stable gnocchi works in a pinch, but it's not as good.
Made exactly as written. We loved all the lemony bright notes and the crispy gnocchi. One recommendation would be, have absolutely everything prepped and ready to rock and roll. After crisping the gnocchi, things move very quickly. I did think it might be nice with peas or asparagus added, but the clean, simple nature of the ingredients was appealing. We served with a salad.
I grated the garlic instead of chopping. It made it like a garlic paste and it was soo much better in my opinion.
This was a hit! I made the recipe as written, except for substituting cilantro for parsley. I used shelf stable gnocchi, and it browned up and crisped nicely while being light on the inside. The fluid volumes were just right for a nice sauce when all was done.