Shrimp gnocchi is the ultimate Summer meal made in just 30 minutes in one pan! Store-bought gnocchi is pan-fried in the skillet until crispy and dressed up with lots of veggies (cherry tomatoes, sun-dried tomatoes, and asparagus). This delicious restaurant-quality meal might become a new family favorite weeknight dinner! It's high in fiber and protein, dairy-free, low-fat, and Pescatarian.
Course Main Course
Cuisine American, Mediterranean
Keyword shrimp gnocchi
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 380kcal
Author Julia
Ingredients
Shrimp
1poundraw shrimppeeled, deveined
2tablespoonsolive oil(you can use oil from sun-dried tomatoes in a jar)
Heat a large high-sided skillet until hot on medium heat. Add 2 tablespoons of olive oil (you can use oil from sun-dried tomatoes) - it should run easily but not sizzle or burn.
Add raw shrimp (peeled and deveined), without overcrowding (you might have to cook in 2 batches). Sprinkle Italian seasoning, red pepper flakes, and salt over the shrimp.
Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color. Do not overcook.
Remove shrimp from the skillet.
Cook veggies
Add asparagus (ends trimmed), seasoned generously with salt, and chopped sun-dried tomatoes to the same skillet. Add a small amount of olive oil (from sun-dried tomatoes), if needed.
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus and sun-dried tomatoes to a plate.
Cook gnocchi
To the same skillet, add gnocchi. If they are stuck to each other, break them up. Add 1 more tablespoon of olive oil to the skillet if there is not enough oil left from cooking the asparagus. Season with salt and red pepper flakes, to taste.
Cook on medium heat and stir gnocchi until all are well coated with olive oil and not stuck together for about 1 minute. Close with the lid, and cook gnocchi on medium heat for about 5 more minutes until crispy.
Assembly
Add cooked shrimp, asparagus, sun-dried tomatoes, and cherry tomatoes to the skillet with the crispy gnocchi.
Stir to coat and cook on low-medium heat until the shrimp is reheated, 1 or 2 minutes. Remove from heat.