By Emily Weinstein
The highlight of shrimp scampi is undoubtedly the garlicky sauce, typically served over pasta or used to soak up with bread. This particular recipe presents a different approach: Soft potato gnocchi are crisped in a skillet, which is then utilized for cooking the shrimp. The gnocchi provide substance, and their tender yet chewy consistency pairs wonderfully with the shrimp’s bounce. Complement this dish with a large green salad to complete your meal.
By Melissa Clark
Yield: 3 to 4 servings
Total time: 25 minutes
Ingredients:
3 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound gnocchi (fresh, frozen, or shelf-stable)
2 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1/2 cup dry white wine (or clam juice, or broth)
Kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus additional for serving
1 pound large or extra-large shrimp, peeled (deveined, if preferred)
1 lemon
1/2 cup chopped parsley
Preparation:
1. In a spacious, preferably nonstick skillet, warm 2 tablespoons of oil over medium-high heat. Add the gnocchi to the pan, separating any that have stuck together. Cook for 10 to 12 minutes, stirring every 1 to 2 minutes, until they are golden and crispy all around. Transfer to a bowl or plate.
2. In the same skillet over medium-high heat, add the remaining 1 tablespoon of oil along with all the butter, allowing it to melt for a few moments. Add the garlic and sauté until it becomes aromatic, about 30 seconds to 1 minute. Pour in the wine, along with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and all of the red-pepper flakes. Bring it to a simmer and let the wine reduce by half, which should take about 2 minutes.
3. Introduce the shrimp and sauté until they begin to color pink, approximately 2 to 3 minutes, depending on their size.
4. Add the gnocchi back into the skillet along with an additional 1/4 teaspoon of salt. Using a Microplane or a fine grater, zest the lemon into the pan. Incorporate the parsley, tossing thoroughly. If the skillet appears dry, add a splash of water, 1 tablespoon at a time, mixing well, then remove the pan from the heat.
5. Slice the lemon in half and squeeze the juice from one half into the mixture, gently tossing to combine. Taste and adjust salt as desired. Cut the other half of the lemon into wedges for serving.
6. Drizzle with more olive oil and additional red-pepper flakes, if desired, and serve with lemon wedges on the side.
