Shrimp Piccata with Pan Fried Gnocchi
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
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.
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!
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
Course: Main Course
Cuisine: American
Calories: 401