Gnocchi shrimp scampi pairs pillowy potato dumplings with tender shrimp in a creamy garlic-butter sauce. It’s an elegant-feeling weeknight dinner that’s easy to make, budget-friendly, and perfect for cooks of any skill level.
My husband and I are picky about seafood—what we eat and how it’s prepared—so we usually cook it at home. With an Italian family background on his side, many traditional recipes have become favorites in our house. One of the easiest and most satisfying is this gnocchi shrimp scampi.
When the creamy garlic-butter sauce coats warm gnocchi and plump shrimp, it’s simply heavenly.
What is scampi in Italian food?
Many people use the word “scampi” to describe the garlicky, butter-sauteed preparation often used for shrimp or other proteins. In Italy, scampi originally refers to a small lobster-like crustacean that was commonly cooked in garlic and butter. When Italian immigrants arrived in the United States, they often substituted shrimp but kept the name, which is how shrimp scampi became widespread here.
Ingredients
For this recipe you’ll need the following:
- Frozen shrimp – thawed, peeled, and deveined
- Olive oil and butter – use the brands you enjoy
- Gnocchi – cook according to the package directions
- Garlic – freshly minced is best
- Herbs & spices – salt, pepper, dried basil, and crushed red pepper flakes
- Heavy cream – provides the rich, silky texture
- Lemon juice – brightens the sauce
- Chicken broth – a splash to thin the sauce
- Parmesan cheese – shredded, stirred in at the end
How to Make
This creamy gnocchi shrimp scampi is quick and straightforward.
1. Prepare the gnocchi according to the package directions, drain, and set aside.
2. While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp seasoned with salt and pepper and cook just until pink on both sides. Transfer the shrimp to a plate and set aside to prevent overcooking.
3. In the same skillet, melt the butter. Add the minced garlic, dried basil, and crushed red pepper flakes and cook for about two minutes, stirring constantly so the garlic doesn’t burn.
4. Pour in the heavy cream, chicken broth, and lemon juice and bring the sauce to a gentle simmer. Let it simmer for about five minutes until slightly thickened.
5. Stir in the shredded Parmesan until melted and the sauce is smooth and creamy.
6. Add the cooked gnocchi and reserved shrimp to the skillet, gently tossing to coat everything evenly. Let it warm through for a minute or two—don’t overcook, or the shrimp will become rubbery.
7. Remove from heat and let the dish rest for about five minutes to allow the sauce to thicken further. Serve immediately, garnished with minced parsley and extra Parmesan if you like.
Enjoy!
Storing Leftovers
This dish is best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat so the sauce doesn’t separate and the shrimp stays tender.
What to Serve with Gnocchi Shrimp Scampi
The meal stands on its own, but a simple side salad and a chunk of crusty bread or garlic bread make nice accompaniments and help soak up the sauce.
Tips and Tricks
- Gnocchi cooks quickly and is usually done when it floats—watch it closely so it doesn’t become mushy.
- If you don’t have gnocchi, any pasta or filled pasta like ravioli or tortellini will work well.
- For more garlic flavor, increase the amount of minced garlic to taste.
Other Gnocchi Recipes
This gnocchi shrimp scampi is one of our favorite date-night dinners at home. If you enjoy gnocchi, try experimenting with different sauces and mix-ins to discover more family favorites.
If you tried this GNOCCHI SHRIMP SCAMPI, leave a comment to share how it turned out—we love hearing from readers!
Creamy Gnocchi Shrimp Scampi
Ingredients
- 1 16 oz pkg gnocchi
- 2 tbsp olive oil
- 1 lb shrimp peeled and deveined
- salt and pepper to taste
- 1/4 cup butter
- 4 cloves garlic minced
- 1/3 tsp basil
- 1/4 tsp crushed red pepper flakes
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1/4 cup shredded parmesan
- fresh minced parsley for garnish optional
Instructions
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Prepare gnocchi according to package directions, drain and set aside
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Heat oil in a large skillet over medium heat, then add the shrimp, salt and pepper, and cook until pink on both sides; remove from the skillet and set aside
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Melt the butter in the same skillet, then add the garlic, basil, and red pepper flakes and cook 2 minutes, stirring constantly
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Add in the heavy cream, chicken broth and lemon juice and bring to a simmer
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Allow to cook about 5 minutes to thicken the sauce, then stir in the parmesan cheese and mix well
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Add the gnocchi and shrimp to the sauce and toss to coat, allow to cook 2-3 minutes to make sure everything is heated through
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Allow to stand 5 minutes before serving for the sauce to thicken more, then serve with a sprinkle of parsley, and extra parmesan if desired
Notes
- Gnocchi cooks quickly and is usually done when it floats—watch it closely to prevent mushy dumplings.
- Substitute pasta or filled pasta like ravioli or tortellini if you prefer.
- Increase the garlic for a bolder flavor if desired.