Shrimp and Spinach Gnocchi Skillet

• 8 oz gnocchi
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 tbsp grated Parmesan cheese
• Fresh parsley, chopped (optional garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add shrimp and season with salt and pepper; cook until pink, about 2 minutes per side. Remove and set aside.
3. 3 In the same skillet, sauté garlic and red pepper flakes until fragrant.
4. 4 Add gnocchi to the skillet and cook according to package instructions, stirring occasionally.
5. 5 Stir in spinach until wilted.
6. 6 Pour in heavy cream and chicken broth, stirring to combine.
7. 7 Return shrimp to the skillet, add lemon juice, and heat through.
8. 8 Finish with Parmesan cheese and toss to coat.
9. 9 Serve immediately, garnished with parsley if desired.

Equipment

• Large skillet
• Spatula
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra flavor.
• Use arugula instead of spinach for a peppery twist.

Substitutions

• Use vegetable broth and skip the Parmesan for a vegan option.
• Substitute shrimp with chicken for a different protein.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra flavor, toast the garlic in the olive oil until golden.
• If you prefer a spicier kick, add more red pepper flakes to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to maintain moisture.

Freezing: This dish does not freeze well due to the texture of the gnocchi.

Serving Suggestions

• Pair with a crisp white wine like a Sauvignon Blanc.
• Add a side of garlic bread for a satisfying meal.

FAQ