Italian-American · Mains
One-Pan Shrimp Scampi With Crispy Gnocchi
The best part of shrimp scampi is arguably the garlicky sauce. This version crisps potato gnocchi in the same skillet used to cook the shrimp, adding heft and a soft yet chewy texture that goes nicely with the springiness of the shrimp.
Ingredients
Serves 3- 3 tbspextra-virgin olive oil, plus more for serving
- 1 lbgnocchi (fresh, frozen or shelf-stable)
- 2 tbspunsalted butter
- 4garlic cloves, finely grated or minced
- ½ cupdry white wine (or clam juice, or broth)
- Kosher salt and freshly ground black pepper
- ⅛ tspred-pepper flakes, plus more for serving
- 1 lblarge or extra-large shrimp, shelled (deveined, if you like)
- 1lemon
- ½ cupchopped parsley
Method
- 01
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.
- 02
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and saute until fragrant, 30 seconds to 1 minute. Add wine, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.
- 03
Add shrimp and saute until they just start to turn pink, 2 to 3 minutes, depending on their size.
- 04
Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, then remove pan from the heat.
- 05
Cut the lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
- 06
Top with more olive oil and more red-pepper flakes, if you'd like, and serve with lemon wedges on the side.