Creamy Cajun Shrimp Gnocchi
This Creamy Cajun Shrimp Gnocchi is bursting with bold flavors and creamy indulgence, perfect for a quick and satisfying weeknight dinner.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 1 package potato gnocchi about 16 ounces
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (red or green works well)
- 1 cup heavy cream
- 1 cup chicken broth or vegetable broth for a lighter option
- 2 tablespoons Cajun seasoning adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
Step 1: Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually 2-3 minutes or until they float to the surface. Drain and set aside.
Step 2: Sauté the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the peeled and deveined shrimp with 1 tablespoon of Cajun seasoning. Add shrimp to the skillet in a single layer, cooking for about 2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Cook the Vegetables
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and bell pepper for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Creamy Sauce
- Lower the heat to medium and sprinkle the remaining Cajun seasoning, salt, and black pepper over the vegetables. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 4-5 minutes, allowing it to thicken slightly.
Step 5: Combine Gnocchi, Shrimp, and Sauce
- Add the cooked gnocchi and shrimp back into the skillet. Toss gently to coat everything evenly in the creamy Cajun sauce. Sprinkle the grated Parmesan cheese over the top and stir until melted and fully incorporated.
Step 6: Garnish and Serve
- Turn off the heat and sprinkle the chopped fresh parsley over the dish for a pop of color and freshness. Serve immediately with a side salad or crusty bread to soak up the extra sauce.
Equipment
- Large Skillet
- Medium Saucepan
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring cups and spoons
Notes
- Don’t overcrowd the skillet when cooking shrimp to ensure proper searing and avoid rubbery texture.
- Adjust Cajun seasoning to control the heat level to your preference.
- Leftovers store well refrigerated for up to 3 days; reheat gently with a splash of broth or cream.