Description
Discover a flavorful and comforting recipe for Shrimp and Pumpkin Gnocchi Skillet. Learn how to create this delicious one-pan meal perfect for cozy nights in!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1 pound (454 g) pumpkin gnocchi (450 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) chicken broth (240 milliliters)
- 1/2 cup (120 ml) heavy cream (120 milliliters)
- 1/2 cup (120 ml) grated vegetarian hard cheese (50 grams)
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1/4 teaspoon (1 ml) crushed red pepper flakes (optional)
- 2 cups (480 ml) baby spinach (60 grams)
- 1 tablespoon (15 ml) fresh parsley, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet.
- Sauté the chopped onion in the skillet until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the pumpkin gnocchi to the skillet and cook for 5-7 minutes until tender.
- Season the mixture with salt, black pepper, and crushed red pepper flakes if using.
- Stir in the grated Parmesan cheese until melted and well combined.
- Add the cooked shrimp back into the skillet and mix well.
- Gently fold in the baby spinach, allowing it to wilt.
- Remove from heat and sprinkle with fresh parsley before serving.
Notes
- For a richer sauce, consider using a cream with higher fat content or increasing the amount of cheese.
- Adjust the spiciness to your liking by varying the quantity of crushed red pepper flakes.
- Be careful not to overcook the shrimp to maintain their tenderness and juiciness.
