This shrimp piccata with pan fried gnocchi is a seafood lovers dream. This recipe is a fun riff on classic chicken piccata. The juicy, tender shrimp are tossed with butter, white wine, capers, chicken broth and seasonings. Combined with pan-fried gnocchi and this dish is hard to beat.

What’s great is that this recipe can be made in under 30 minutes too. Perfect for weeknights when you want a hot, comforting meal fast. Plus, clean-up is a breeze since you only need two pans.

Shrimp Piccata with Pan Fried Gnocchi – Healthyish Foods

Ingredients Needed for Shrimp Piccata with Pan Fried Gnocchi

Salted Butter – For this recipe you will need 4.5 tablespoons of salted butter. Two tablespoons will be used with the potato gnocchi and the remaining butter will be used for the shrimp.

Gnocchi – Be sure to use potato gnocchi for this recipe. Cauliflower or ricotta gnocchi will not work the same. Simply add the shelf stable potato gnocchi directly to the pan with the melted butter. DO NOT soak or rinse it beforehand. Once the raw gnocchi hits the hot butter it will begin to cook. The outside will get crispy while the center stays soft and fluffy. You will cook the potato gnocchi until they begin to brown on the outside, about 6-8 minutes. Turn off the heat and set them aside.

Jumbo Shrimp – You will need 16 ounces or 1 pound of peeled and deveined raw jumbo shrimp for this recipe. I like thawing frozen raw shrimp that have already been deveined. Simply let the frozen shrimp sit in the refrigerator overnight, then remove the shells and the tails before you’re ready to use them. Option to leave the tails on for a prettier presentation.

Garlic and Seasoning – You will need minced garlic, salt, black pepper, red pepper flakes, freshly chopped Italian parsley and capers for this recipe. They will help bring the entire dish to life.

Broth – For this recipe, I used chicken broth, but you could also use seafood stock for a stronger seafood flavor.

White Wine – I suggest using a dry white wine for this recipe. I like using sauvignon blanc but pinot grigio would work too.

Lemon Juice – Fresh squeezed lemon juice is the way to go for this recipe. Be sure to remove any seeds before adding the juice to the recipe.

Shrimp Piccata with Pan Fried Gnocchi – Healthyish Foods

How to Make Shrimp Piccata with Pan Fried Gnocchi

Peel and devein the thawed raw jumbo shrimp. Set aside.

Grab two large sauté pans.

Over medium heat, add two tablespoons of butter to one of the pans.

Once melted and hot, add the potato gnocchi.

Stir until the gnocchi begin to lightly brown on the outside. Turn off the heat and set aside.

Add the remaining 2.5 tablespoons butter to the second pan over medium/high heat.

Add the minced garlic.

Once the garlic is fragrant and begins to lightly brown add the shrimp.

Make sure that all the shrimp lay flat in the pan.

Season with salt and pepper.

Cook for 2-3 minutes per side or until they are pink in color, not opaque.

Next, you’ll deglaze the pan.

Reduce the heat to medium/low and carefully add the chicken broth, white wine, and lemon juice.

Be sure to scrape up and crispy bits from the bottom of the pan.

Let the sauce simmer until the alcohol is cooked off.

Season with red pepper flakes, chopped parsley and capers. Stir well.

Next, you’ll add the pan-fried gnocchi to the pan with the shrimp piccata.

Toss until everything is well coated in the sauce.

Serve immediately and enjoy.

Shrimp Piccata with Pan Fried Gnocchi – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. You can also reheat this recipe over the stovetop as well.

Looking for more recipes?

Shrimp Piccata with Pan Fried Gnocchi – Healthyish Foods

Shrimp Piccata with Pan Fried Gnocchi

This shrimp piccata with pan fried gnocchi is a seafood lovers dream. This recipe is a fun riff on classic chicken piccata. The juicy, tender shrimp are tossed with butter, white wine, capers, chicken broth and seasonings. Combined with pan-fried gnocchi and this dish is hard to beat.
5 from 1 vote
Leave a Review »

Ingredients

Shrimp Piccata

  • 1 lb. thawed raw shrimp , peeled and deveined – tails optional
  • 2 tablespoons salted butter
  • 1 tablespoon garlic minced, about 3 cloves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chicken broth
  • cup dry white wine, sauvignon blanc
  • 2 tablespoons lemon juice, fresh squeezed
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons capers, drained
  • 2 tablespoons Italian parsley, freshly chopped

Pan Fried Gnocchi

  • 2.5 tablespoons salted butter
  • 16 ounces potato gnocchi, one box Delallo Foods

Equipment

  • 2 large saute pans

Instructions 

  • Peel and devein the thawed raw jumbo shrimp. Set aside.
  • Grab two large sauté pans.
  • Over medium heat, add two tablespoons of butter to one of the pans.
  • Once melted and hot, add the potato gnocchi.
  • Stir until the gnocchi begin to lightly brown on the outside. Turn off the heat and set aside.
  • Add the remaining 2.5 tablespoons butter to the second pan over medium/high heat.
  • Add the minced garlic.
  • Once the garlic is fragrant and begins to lightly brown, add the shrimp.
  • Make sure that all the shrimp lay flat in the pan.
  • Season with salt and pepper.
  • Cook for 2-3 minutes per side or until they are pink in color, not opaque.
  • Next, you’ll deglaze the pan.
  • Reduce the heat to medium/low and carefully add the chicken broth, white wine, and lemon juice.
  • Be sure to scrape up any crispy bits from the bottom of the pan.
  • Let the sauce simmer until the alcohol is cooked off. About 5-8 minutes.
  • Season with red pepper flakes, chopped parsley and capers. Stir well.
  • Next, you’ll add the pan-fried gnocchi to the pan with the shrimp piccata.
  • Toss until everything is well coated in the sauce.
  • Serve hot and enjoy!

Nutrition

Serving: 1serving, Calories: 401kcal, Carbohydrates: 43g, Protein: 20g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 177mg, Sodium: 1453mg, Potassium: 190mg, Fiber: 3g, Sugar: 1g, Vitamin A: 810IU, Vitamin C: 7mg, Calcium: 100mg, Iron: 5mg