Yummy! I only have one thing to say, gnocchi is awesome! I can’t believe I waited twenty-something years to try this! Oh why was I deprived of this growing up???
Welcome to part two of my super belated Thanksgiving extravaganza! We had the turf (steak with tomatoes, red onions, and balsamic) and now we have the surf (garlic shrimp with basil, tomatoes, and red pepper flakes). Haha, that was such a terrible joke, I’m sorry!
Rather than babble, check out the garlic shrimp with basil, tomatoes, and red pepper flakes with brown butter gnocchi below…
While the gnocchi is boiling, start working on the shrimp. In my opinion, the shrimp takes the most work.
Now that everything’s prepared, cook the shrimp!
Now you want to make a reduction…
If you’re great at mult-tasking or have an extra body lying around, cook the gnocchi…
To make sure that everything was nice and warm, once the tomatoes lost its shape I just turned off the heat and worked on the gnocchi. When you’re done cooking the gnocchi, turn the heat back on and toss in the shrimp to warm it up…
Toss the shrimp onto the gnocchi and serve!
This was definitely very hearty! I love how gnocchi tastes, I can’t wait to start using it in other recipes, perhaps that delicious mac and cheese gnocchi? :)
Our surf and turf Thanksgiving was fantastic! Once again, thank you all so much for the lovely suggestions and ideas. It’s tough planning a festive holiday meal for two, but the end reward is so worth it!
Garlic Shrimp with Basil, Tomatoes, and Red Pepper Flakes with Brown Butter Gnocchi (via Serious Eats)
- 1 package of pre-made potato gnocchi
- 1 1/4 pounds shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1 1/2 cup grape tomatoes
- salt and pepper to taste
- Boil gnocchi according to package directions. Strain and set aside. To cook the gnocchi, melt some butter in a pan and cook till browned on both sides.
- Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
- Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
- Return shrimp to pan and cook until just heated through. Serve with cooked gnocchi.