One-Pan Shrimp Scampi With Crispy Gnocchi Recipe (2024)

unless you're a champion speed-zester, you might want to zest the lemon during prep mode to avoid overcooking the shrimp.

At the risk of sacrilege here, in order to lower my carb count, I have been using Trader Joe's frozen cauliflower gnocchi. It's a bit tricky to cook as I have had it turn too soft, but I've paired it with recipe's similar to this, and as long as you get a cook crisp on it, it sings. Of course the oil and butter can be moderated a bit to help keep the calorie count reasonable.

I seasoned the cleaned shrimp beforehand (Thank you Emeril!) salt/pepper, lemon zest, 1 minced garlic clove and olive oil. It was fantastic. Rest of the recipe pretty much the same. Thank you Melissa.

I bought refrigerated gnocchi. I had some shrimp in the freezer. I was probably heavy handed on the red pepper, although my husband put more hot sauce on it. I served it with spinach salad. Easy, yummy.

It took significantly longer than 10--12 minutes to get the (vacuum packed) gnocchi "golden and crispy all over." I was worried about them winding up too chewy after being fried without boiling so I used 1/2 c. white wine AND 1 c. clam juice for added flavor, reducing the liquid to around 1c. or so. As expected, the gnocchi quickly soaked up this extra liquid leaving enough sauce to coat both shrimp and gnocchi. Gnocchi were flavorful and "al dente" without becoming rubber bullets. Good & easy!

For the commenters who have never pan-fried gnocchi and added liquid, if you want boiled gnocchi, then just boil it. But pan-fried gnocchi is in a class of it's own and does NOT require any liquid. It's so yummy with a crispy coating, you really should give it a go! I've tried many brands and the very best gnocchi for pan frying is RANA Skillet Gnocchi found in the refrigerated section at your grocery store where ravioli is sold. Shelf-stable gnocchi works in a pinch, but it's not as good.

Maybe a dry sherry in lieu of the white wine? And a touch of lemon?

This was excellent and totally finished start to finish in 30 mins. Per another commenter’s suggestion I used chopped baby spinach in please of the parsley - it was fantastic!

I made this last night exactly as written. Because I have total faith in Melissa’s recipes, I invited friends for dinner. We were not disappointed! Served it with a big salad and some wine. Great dinner.

Exactly. They'll cook in the pan as they're crisping up. Then the butter and oil in the shrimp will soften them just a little. They're less fluffy this way than when you boil them, but tasty. An alternative is to boil them just short of done, then put them in a bowl of ice while you cook the shrimp. Toss them in at the end and you have a fluffier gnocchi without the crisp coating.

This dish was too lemony. I would add only the zest next time. The addition of lemon juice overpowered the dish. Otherwise, very simple to make and I'll definitely try it again. I prepped the zest in advance per another reader's recommendation. Served with a side salad, it rounded out the meal nicely. (No knead bread would be great here, too!)

Made this last night and added a shallot to the garlic mix and sautéd as written. Quick and easy dinner!!

Great recipe -- a keeper, for sure. To make it a one dish meal, I added one cup frozen peas at the end. And Bruce J. is right -- zest the lemon during the prep stage.

I used the Trader Joe’s cauliflower gnocchi because that’s what I had in the house. The dish turned out great - tasty and it didn’t even take 1/2 hour!

The potato gnocchi is just potato and flour. Browning them in a pan cooks them through. I use self stable, not sure about frozen.

Is it ok to use frozen pre cooked shrimp?

Step away from this recipe unless you prefer your scampi slathered in a heavy, gummy sauce instead of an actual sauce that coats instead of slathers. If you do like to waste shrimp and prefer your food flavorless then go for it but be fore-warned that if you want any semblance of flavor double the amount of garlic, and both the black pepper and red pepper flakes. I rarely pan a recipe. I assume that perhaps I did something wrong. But not this one - it's so simple. So bland, So gummy. So yuck

Followed recipe without any changes, other than zesting lemon ahead of time as suggested by other readers. Outstanding! Would be excellent light meal for 4 people if served over a salad of mixed greens.

Added some cherry tomatoes, quartered, and a little chicken broth to balance the acid/tanginess of the tomatoes. Worked out great! Recommend getting the sauce very hot at the end and adding the gnocchi just enough to get hot so they stay crispy.

Used the peas to make it a 1 pan meal from a suggestion below. Marinated the shrimp in olive oil with s&p and some garlic. Also used lobster better than bullion instead of the wine because I want to use it up. Covered the peas while sautéing to get it to steam a little. Very tasty! Though a side salad would probably be better than the peas. Husband and I loved it but it was a little more spicy than the kids were used to.

Excellent clutch meal using a few fresh items that I always have on hand, frozen shrimp, and shelf-stable gnocchi! Incredibly good.

It was fast and easy, but I’ve also had better shrimp scampi recipes…so far, NYT’a summer shrimp scampi with tomatoes and corn is our favorite.

I doubled the recipe but didn’t have double the shrimp, so I added some chickpeas to feed hungry teenagers. I crisped them in the pan before the gnocchi, then added back at the end with the gnocchi, everything else I did the same. It was delicious and very filling!

Felt like a fancy meal for the effort ! I added broccoli in step 2 and more water at the end for more sauce .

Absolutely delicious. First time having the shelf type gnocchi and loved it. We added capers.

Used GF gnocchi. Had no parsley but still got rave reviews and this was EASY to make.

I added some leftover halved cherry tomatoes with the garlic which added a nice pop. I used refrigerated gnocchi and it took 12 to 15 minutes to crisp in a cast iron pan. Needed more liquid to get a bit more sauce. I had no lemon so used lime instead. All very nice.

I used shelf stable gnocchi which I boiled first, then tossed in olive oil and sautéed in butter and olive oil. Had I not boiled the gnocchi first the end result would have been potato bullets. Overall I thought the recipe was too salty and underwhelming.

This is an amazingly great recipe. The gnocchi are as good as the shrimp after they get sautéed and coated in the sauce.

When pressed for time, I make a “salad” of baby spinach, squeeze of lemon juice, drizzle of fruity olive oil and sprinkle of flaky salt in the bottom of each of our pasta dishes. Then I serve the shrimp and gnocchi on top. Delicious master bite.