Creamy Shrimp and Gnocchi Recipe | Ree Drummond

Level: Easy
Yield: 4 servings
Total: 25 min
Active: 25 min

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings
Calories: 729
Total Fat: 38 g
Saturated Fat: 17 g
Carbohydrates: 58 g
Dietary Fiber: 8 g
Sugar: 8 g
Protein: 36 g
Cholesterol: 282 mg
Sodium: 1098 mg

Ingredients

2 tablespoons olive oil
Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20)
2 tablespoons lemon pepper seasoning
1/2 cup white wine
2/3 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup prepared pesto
2 lemons, both zested and 1 sliced, for garnish
Freshly ground black pepper
One 17.5-ounce package gnocchi
2 cups frozen peas
6 to 8 fresh basil leaves

Instructions

Heat a large skillet with a lid over medium-high heat and pour in the olive oil. At the same time, bring a large pot of salted water to a rolling boil.
Briefly rinse the shrimp to help separate them and remove any large ice chunks. Shake off extra water, then mix the shrimp with the lemon pepper seasoning.
Place the seasoned shrimp in the hot oil, using tongs to arrange them in a single layer. Cover and cook until the shrimp begin to thaw and turn pink, about 2 minutes. Uncover, flip the shrimp, and continue cooking for another 2 to 3 minutes, flipping once more in the last minute. Once the shrimp are pink throughout, transfer them to a plate.
Pour the white wine into the skillet, scraping the bottom to release any browned bits. Stir in the heavy cream, mascarpone cheese, pesto, lemon zest, and a pinch of salt and pepper. Mix well and bring the mixture to a gentle simmer. Let it simmer for 1 to 2 minutes, allowing the sauce to thicken slightly.
Drop the gnocchi into the boiling water and cook for 3 to 4 minutes. The gnocchi are done when they float to the surface.
Drain the gnocchi and add them to the sauce along with the frozen peas and the cooked shrimp, including any juices. Stir everything together and heat until the sauce thickens a bit more and all ingredients are well combined, about 2 minutes. Taste and adjust the seasoning if needed. Finish with a garnish of fresh basil leaves and lemon slices.