Spicy Garlic Butter Shrimp and Gnocchi Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 lb (450 g) potato gnocchi, shelf-stable or refrigerated
• 1 lb (450 g) large shrimp, peeled and deveined
• 6 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1–1½ tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1/3 cup low-sodium chicken broth (or dry white wine)
• 1 tbsp lemon zest + 2 tbsp lemon juice
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt + more to taste
• 1/4 tsp freshly ground black pepper

Do This

• 1. Pat shrimp dry, season with 1/4 tsp salt, 1/4 tsp pepper, and half the smoked paprika. Mince garlic, chop parsley, zest and juice lemon.
• 2. In a large skillet over medium-high, heat 1 tbsp olive oil and 1 tbsp butter. Add gnocchi and cook 6–8 minutes, stirring occasionally, until golden and lightly crisp. Transfer to a bowl.
• 3. Add remaining 1 tbsp olive oil to the skillet. Sear shrimp 1½–2 minutes per side until just opaque; transfer to the bowl with gnocchi.
• 4. Reduce heat to medium. Add 5 tbsp butter. When melted, stir in garlic, red pepper flakes, remaining smoked paprika, and 1/4 tsp salt. Cook 1–2 minutes until fragrant.
• 5. Pour in chicken broth, lemon zest, and lemon juice. Simmer 2–3 minutes, scraping brown bits, until slightly thickened.
• 6. Return gnocchi and shrimp to skillet. Toss 1–2 minutes until coated and heated through. Stir in Parmesan and parsley; adjust seasoning and serve hot.

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Why You’ll Love This Recipe

• All-in-one skillet: shrimp, gnocchi, and sauce cook in the same pan for an easy weeknight dinner.
• Big flavor: chili-garlic butter, lemon, and Parmesan create a rich, spicy, and bright sauce.
• Fast but impressive: about 35 minutes from start to finish and looks restaurant-worthy.
• Adjustable heat: easily dial the spice level up or down to suit everyone at the table.

Grocery List

• Produce: Garlic (6 cloves), 1 lemon, fresh parsley
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Potato gnocchi, olive oil, crushed red pepper flakes, smoked paprika, chicken broth or dry white wine, kosher salt, black pepper
• Seafood/Protein: 1 lb large shrimp (16–20 count preferred)

Full Ingredients

For the Shrimp and Gnocchi

• 1 lb (450 g) potato gnocchi, shelf-stable or refrigerated (not frozen if possible)
• 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1 tsp smoked paprika, divided (1/2 tsp for shrimp, 1/2 tsp for sauce)

For the Spicy Garlic Butter Sauce

• 6 tbsp unsalted butter, cut into pieces
• 6 cloves garlic, finely minced
• 1–1½ tsp crushed red pepper flakes (start with 1 tsp for medium heat)
• 1/3 cup low-sodium chicken broth or dry white wine
• 1 tbsp finely grated lemon zest (from 1 lemon)
• 2 tbsp fresh lemon juice
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Additional kosher salt and black pepper, to taste

Optional Garnishes

• Extra chopped fresh parsley
• Extra crushed red pepper flakes
• Additional grated Parmesan
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Peel and devein the shrimp if they are not already cleaned. Pat them very dry with paper towels; dry shrimp sear better and release less liquid. Place the shrimp in a bowl and season with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Toss well to coat and set aside while you prepare the rest.

Mince the garlic cloves finely. Roughly chop the parsley. Zest the lemon using a fine grater to yield about 1 tablespoon zest, then cut it in half and juice it to get about 2 tablespoons lemon juice. Having these ready makes the cooking process quick and smooth, since the dish comes together fast once the pan is hot.

Step 2: Brown the gnocchi

Heat a large, heavy skillet (12-inch cast iron or stainless steel works best) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and the fat is shimmering, add the gnocchi in an even layer. Do not overcrowd the pan; if your skillet is smaller, cook in two batches.

Cook the gnocchi for 6–8 minutes, stirring only every couple of minutes, until they are golden brown and lightly crisp on the outside. Browning adds a toasty flavor and keeps the gnocchi from becoming mushy in the sauce. When done, transfer the gnocchi to a large bowl and set aside.

Step 3: Sear the shrimp

In the same skillet, keep the heat at medium-high and add the remaining 1 tablespoon olive oil. When hot, add the seasoned shrimp in a single layer. Cook for 1½–2 minutes on the first side until the bottoms are lightly golden and the edges are turning opaque.

Flip the shrimp and cook for another 1–2 minutes, just until they are pink and opaque all the way through. Do not overcook; they will finish gently in the sauce later. Transfer the shrimp to the bowl with the gnocchi, leaving as much fond (browned bits) in the pan as possible for building flavor in the sauce.

Step 4: Build the spicy garlic butter base

Reduce the heat to medium. Add the remaining 5 tablespoons butter to the skillet. As it melts, use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan. When the butter is mostly melted and slightly foamy, add the minced garlic, crushed red pepper flakes, and the remaining 1/2 teaspoon smoked paprika.

Cook, stirring constantly, for 1–2 minutes until the garlic is very fragrant and just starting to turn a pale golden color. Do not let it brown deeply or burn, as that will make the sauce bitter. If the pan gets too hot, briefly lift it off the burner or reduce the heat to medium-low.

Step 5: Deglaze and create the sauce

Carefully pour in the chicken broth (or dry white wine), lemon zest, and lemon juice. The mixture will bubble vigorously. Stir and scrape the bottom of the pan to fully loosen any remaining browned bits; these add deep, savory flavor to the sauce.

Let the mixture simmer for 2–3 minutes, stirring occasionally, until it reduces slightly and looks glossy and cohesive. Taste the sauce and add a pinch of salt if needed. Remember that Parmesan will add some saltiness later, so season lightly at this stage.

Step 6: Toss in the gnocchi and shrimp

Return the browned gnocchi and seared shrimp, along with any juices they released, to the skillet. Reduce heat to medium-low. Gently toss everything together so the gnocchi and shrimp are well coated in the chili-garlic butter sauce.

Cook for 1–2 minutes, stirring occasionally, just until the gnocchi are heated through and the shrimp are warmed but not overcooked. If the sauce seems too thick, splash in another 1–2 tablespoons of broth or water to loosen it slightly. You want a silky sauce that clings to each piece.

Step 7: Finish with Parmesan and parsley

Turn off the heat. Sprinkle in the grated Parmesan and chopped parsley. Toss gently until the cheese melts into the sauce, making it slightly creamy and thicker, and the parsley is evenly distributed.

Taste and adjust seasoning: add more salt, black pepper, or crushed red pepper flakes to your liking. If you want a brighter finish, squeeze in a bit more lemon juice. Serve immediately, garnished with extra Parmesan, parsley, and lemon wedges on the side.

Pro Tips

• Dry your shrimp well: Excess moisture prevents a good sear and can dilute the sauce. Pat shrimp thoroughly with paper towels before seasoning.
• Do not overcrowd the pan: If your skillet is smaller, brown the gnocchi and sear the shrimp in batches so they caramelize instead of steaming.
• Control the heat for the garlic: Garlic burns quickly. If it starts to color too fast, lower the heat or briefly remove the pan from the burner.
• Adjust spice gradually: Start with 1 teaspoon crushed red pepper; taste at the end and add another 1/4–1/2 teaspoon if you want it hotter.
• Use good Parmesan: Freshly grated Parmesan melts smoothly and adds richer flavor than pre-grated or powdered cheese.

Variations

• Creamy version: After deglazing with broth, stir in 1/4–1/3 cup heavy cream and simmer until thickened before adding the gnocchi and shrimp.
• Veggie boost: Sauté 1–2 cups of halved cherry tomatoes, baby spinach, or asparagus pieces in the skillet after browning the gnocchi, then proceed with the recipe.
• Extra smoky heat: Replace some of the crushed red pepper with a pinch of cayenne and add a bit more smoked paprika for a smokier, barbecue-like flavor.

Storage & Make-Ahead

This dish is best served fresh, while the shrimp are tender and the gnocchi are still slightly crisp on the outside. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low to medium-low heat with a splash of water, broth, or a small knob of butter to loosen the sauce. Avoid microwaving on high, which can make the shrimp rubbery and the gnocchi tough.

For advance prep, you can clean and season the shrimp, mince the garlic, chop the parsley, and zest and juice the lemon up to 1 day ahead. Store each component separately in the refrigerator. When you are ready to cook, the skillet meal will come together very quickly, making it convenient for busy weeknights.

Nutrition (per serving)

Approximate values (for 1 of 4 servings): 580 calories; 30 g protein; 52 g carbohydrates; 26 g fat; 14 g saturated fat; 165 mg cholesterol; 1080 mg sodium (will vary based on broth, butter, and Parmesan used); 3 g fiber; 3 g sugar. These numbers are estimates and should be used as a general guide only.