Best 3 Gnocchi With Sweet Basil Pesto And Garlic Butter Shrimp Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds: Gnocchi with Sweet Basil Pesto and Garlic Butter Shrimp. This delectable dish combines the pillowy softness of gnocchi, the vibrant flavors of sweet basil pesto, and the succulent taste of garlic butter shrimp. Dive into a symphony of textures and flavors as the creamy pesto and tender shrimp complement the soft gnocchi, creating a harmonious bite. Be prepared to embark on a culinary journey that will leave you craving for more. In this comprehensive guide, we'll take you step-by-step through the process of preparing this exquisite meal, ensuring a delightful dining experience.

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PESTO GNOCCHI WITH SHRIMP RECIPE

Pesto Gnocchi with Shrimp Recipe image

A simple and authentic Italian weeknight pasta recipe using premade gnocchi and homemade pesto.

Provided by Shawn Williams

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

16 ounces gnocchi
1/2 pound medium shrimp, peeled, deveined, and tails removed
1/2 cup basil pesto sauce (use homemade for best results)
1/4 cup light cream
olive oil
salt and pepper to taste
3 cups basil leaves
3 tablespoons pine nuts
2 garlic cloves
2/3 cup grated parmesan cheese
2/3 cup olive oil
salt and pepper to taste

Steps:

Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside.
Heat 1 tablespoon of olive oil in a large nonstick pan on medium heat. Cook the shrimp until fully cooked through and no longer translucent, about 2-3 minutes per side. Season with salt and pepper.
Meanwhile, bring a medium pot of water to a boil. Add a pinch of salt and add in gnocchi. Boil for about 2 minutes or until gnocchi starts to float to the top, about 4-5 minutes. Strain well and transfer to the pan with the shrimp. Turn the heat to low and add in the pesto sauce and cream, stirring until fully green and coated in pesto sauce.
Let sit on low heat for 2-3 minutes and serve immediately with extra Parmesan cheese on top if desired.

Nutrition Facts : ServingSize 1, Calories 583 calories, Sugar 2g, Sodium 484mg, Fat 25.9g, SaturatedFat 4.9g, Carbohydrate 56.7g, Fiber 1g, Protein 30.2g, Cholesterol 160mg

GNOCCHI WITH PESTO AND SHRIMP

Gnocchi with Pesto and Shrimp image

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

Provided by Erica Monjeau

Categories Main Dish Recipes Pasta Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (16 ounce) package gnocchi
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and sliced
2 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
5 ounces pesto, divided
2 tablespoons fresh lemon juice, divided

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g

CREAMY SHRIMP AND GNOCCHI

Creamy Shrimp and Gnocchi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

Tips:

Select the right potatoes: Use starchy potatoes like russet or Yukon Gold, as they hold their shape well during cooking.
Cook the potatoes properly: Boil the potatoes until they are tender but still firm, as overcooking will make them mushy.
Mash the potatoes thoroughly: Use a potato ricer or a fine-mesh sieve to ensure a smooth and lump-free texture for your gnocchi.
Chill the gnocchi dough before shaping: This helps the dough to firm up and makes it easier to handle.
Use a light touch when shaping the gnocchi: Be gentle to avoid making them dense.
Cook the gnocchi in batches: Avoid overcrowding the pot, as this can cause them to stick together.
Transfer the gnocchi to a bowl of cold water after cooking: This stops the cooking process and prevents them from becoming mushy.
Make the basil pesto ahead of time: This allows the flavors to meld and develop.
Use fresh herbs and spices: They add a burst of flavor to the dish.
Sauté the shrimp properly: Cook them quickly over high heat until they are pink and opaque.
Serve the gnocchi immediately: This ensures that they are at their best texture.

Conclusion:

This recipe for gnocchi with sweet basil pesto and garlic butter shrimp is a delightful combination of flavors and textures. The gnocchi are soft and pillowy, the pesto is vibrant and aromatic, and the shrimp are tender and juicy. This dish is perfect for a special occasion or a weeknight dinner. With careful preparation and attention to detail, you can create a restaurant-quality meal at home. Enjoy!