Shrimp Boil Gnocchi
This late summer Shrimp Boil Gnocchi takes all of the classic shrimp boil flavors and turns it into a delicious weeknight pasta dish!
Servings: 4
Equipment
- Skillet
- Pot
Ingredients
- 1 tablespoon olive oil
- 8 ounces smoked Cajun sausage sliced
- 1 lb large shrimp peeled and deveined
- 2 tablespoons Seafood seasoning such as Old Bay, divided
- 1 small onion minced
- 2 garlic cloves minced
- 2 ears of corn kernels cut off
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and coarse black pepper
- 1 cup dry white wine optional
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1 package gnocchi
- Fresh parsley for garnish
Instructions
- Set a large skillet or sauté pan (I used a large shallow dutch oven) over moderate heat with 1 tablespoon butter. Once hot and melted, add in the sliced sausage and cook until browned and crispy, about 5 minutes. Use a slotted spoon to transfer to a plate and set aside.
- Add in the shrimp and season with 1 tablespoon of the seafood season. Cook, stirring often, until the shrimp have just turned pink, but not necessarily cooked all the way. Transfer to the plate with the sausage.
- To the same skillet, add the onion, garlic, corn, thyme, bay leaf, and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes.
- Deglaze the pan with the wine, cooking until the white has just slightly reduced. Stir in the lemon juice and 1 more tablespoon of the seafood seasoning.
- Add the remaining 3 tablespoons butter and stir until melted and a smooth silky sauce has formed. Remove from heat and keep warm.
- Cook gnocchi according to the package directions. Use a slotted spoon to transfer gnocchi to the skillet with the sauce. Add about 1/2 cup of the pasta cooking water along with the cooked sausage and shrimp from earlier.
- Give everything a stir and cook until just heated through and the shrimp have finished cooking. Sprinkle with the remaining tablespoon of seafood seasoning and garnish with parsley. Serve with lemon wedges. Enjoy!