New & Notable

Shrimp Scampi & Gnocchi

with Zucchini & Parmesan

30 MIN

2 Servings

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with Shrimp

From the Test Kitchen

Lemony, buttery, garlicky flavors abound in this riff on classic shrimp scampi, sure to delight your pallet with each comforting bite. Pillowy gnocchi is perfect for absorbing a stir in of our roasted garlic pesto, and a garnish of tangy parmesan rounds out this superb pasta.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
12 oz Gnocchi
1 Zucchini
2 cloves Garlic
1 Lemon
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
3 Tbsps Roasted Garlic Pesto
1 oz Salted Butter

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Quarter and deseed the lemon(s).

2 Cook the zucchini

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.

3 Cook the shrimp

Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

4 Cook the gnocchi

Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the gnocchi & serve your dish

To the pot of cooked gnocchi, add the cooked shrimp, garlic pesto, cooked zucchini, butter, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!