Lemon Gnocchi with Shrimp
Creamy lemony gnocchi with seasoned shrimp and spinach that all cooks in one pan.
Servings: 2
Ingredients
- 2 teaspoon Olive Oil divided
- 2 tablespoon Unsalted Butter divided
- 8 oz Shrimp raw, peeled and deveined
- Kosher Salt & Black Pepper to taste
- 1/4 cup Dry White Wine dry
- 1 lb Gnocchi
- 3 cloves Garlic minced
- 1/2 teaspoon Red Pepper Flakes more or less to taste
- 2 teaspoon Lemon Zest
- 1 cup Chicken Broth
- 1 tablespoon Lemon Juice additional to serve
- 1/2 cup Parmesan Cheese additional to serve
- 2 cup Baby Spinach or spinach and arugula mix
Instructions
- Heat 1 tsp olive oil and 1 tbsp butter over medium high heat in a large sauté pan. Season shrimp with salt and pepper and add to the pan in an even layer. Cook for 3 minutes, flip, cook another 2 minutes and remove to a plate.
- Pour in the white wine and use a wooden spoon to scrape any stuck bits from the bottom of the pan. Let the wine reduce by about half for about 1-2 minutes.
- Melt the remaining 1 tsp olive oil and 1 tbsp butter in the same pan. Add the gnocchi, stir to combine, then cook for 3 minutes without stirring. Add the minced garlic, red pepper flakes, and lemon zest. Cook for 1 minute.
- Pour in the chicken broth and add the lemon juice. Stir to combine and cook for 1 minute. Add the parmesan cheese and stir until melted and combined. Finally add the spinach and stir to combine/wilt.
- Divide the gnocchi and cooked shrimp among bowls to serve. Top with additional parmesan cheese and lemon juice as desired.
Nutrition
Calories: 766kcal | Carbohydrates: 89g | Protein: 43g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 234mg | Sodium: 1501mg | Potassium: 678mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3529IU | Vitamin C: 15mg | Calcium: 392mg | Iron: 10mg
