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    Home » Fish & Seafood

    Creamy Pesto Shrimp Gnocchi

    Published: Jul 14, 2020 / Updated: Sep 18, 2020 / 22 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This pesto shrimp gnocchi recipe is made in one pan in about 30 minutes and turns store-bought gnocchi into a quick gourmet meal!

    pesto shrimp gnocchi in a beige bowl

    Ah, my favorite kind of recipe... the kind that takes less than 30 minutes but is good enough to serve company. You don't need to spend hours in the kitchen to put delicious food on the table! 

    The sauce is so good. It's got pesto, cream, extra garlic, lemon juice + zest, and parmesan cheese. The gnocchi cooks right in the sauce to thicken it up to a perfect consistency. (If you want to skip the shrimp, try my Creamy Pesto Gnocchi).

    If you love pesto, try my Salmon Pesto Pasta.

    What kind of gnocchi to use?

    For all my one-pan gnocchi recipes (I've been making them since 2017 where it all started with my Creamy Mushroom & Spinach Gnocchi), I use the shelf stable gnocchi that's found in the dry pasta aisle of most grocery stores. The refrigerated kind will work too. I don't recommend homemade gnocchi as it's quite delicate and can fall apart in the sauce; some readers have let me know they tried it with other recipes and had that issue.

    pesto shrimp and gnocchi in a skillet (one pan meal)

    Recipe notes & tips:

    • The shrimp don't take long to cook at all, so be careful not to overcook them, or they will go rubbery.
    • I suggest making this recipe with 31/40 size shrimp. I've successfully made this with slightly larger shrimp as well.
    • I used DeLallo pesto for this recipe (I love it, and I've worked with them and had some leftover from a shipment they sent. This post is not sponsored, though). Feel free to use whatever your favorite kind of pesto is or even homemade pesto.
    • I find that some jarred pesto sauces can already be quite lemony, so if that's the case with yours, you may want to omit the teaspoon of lemon juice unless you want it to be very lemony (which is fine). I do recommend keeping the lemon zest, though!
    • Feel free to sub the chicken broth for dry white wine.
    • I use my handy Microplane to zest the lemon. It adds so much freshness to this recipe.

    What to serve with this dish:

    It's quite rich, so a light salad would go great. If you really want to go all-out, try garlic knots or breadsticks.

    Other amazing one pan gnocchi recipes:

    • One Pan Creamy Gnocchi with Sausage
    • Chicken Bacon Gnocchi
    • Ground Beef Gnocchi

    close-up of creamy pesto shrimp gnocchi

    Will you give this pesto shrimp gnocchi recipe a try? 

    Questions? Let me know in the comments below!

    pesto shrimp gnocchi in a beige bowl

    Pesto Shrimp Gnocchi

    This pesto shrimp gnocchi recipe is made in one pan in about 30 minutes and turns store-bought gnocchi into a quick gourmet meal!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 619 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound raw shrimp (thawed & peeled) see note
    • 1/4 cup pesto
    • 2 cloves garlic minced
    • 1 teaspoon lemon juice + zest of 1/2 lemon
    • 1/4 cup chicken broth or dry white wine
    • 1 cup heavy/whipping cream
    • 1 pound uncooked potato gnocchi
    • 1/2 cup freshly grated parmesan cheese
    • Salt & pepper to taste
    • Fresh parsley chopped, to taste (optional)

    Instructions
     

    • If your shrimp are frozen, run them under cool water until they're fully thawed. Peel them and take the tails off.
    • Add the pesto, garlic, lemon juice, lemon zest, chicken broth, and cream to a deep skillet over medium heat. Give it a stir until everything is combined.
    • Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes. The gnocchi cooks right in the sauce and the starch released thickens it up.
    • Give the gnocchi a stir and then stir in the shrimp. Cook for another minute (covered) and then give it a stir and cook for another minute (covered). Let it cook uncovered for another minute or two, stirring often, until the shrimp are fully cooked through.
    • Just before serving, stir in the parmesan cheese and season with extra salt & pepper as needed. I sprinkled some chopped parsley over top for some added freshness.

    Notes

    • I used 31-40/pound size shrimp. Anything from 3/4 pound to 1 pound of shrimp will work. Many stores here (Canada) package the shrimp in 3/4 pound bags.
    • If the sauce becomes too thick at any point, add in a splash more cream or chicken broth to thin it out.
    • The gnocchi cooks right in the sauce. There is no need to pre-cook the gnocchi.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 619kcalCarbohydrates: 44gProtein: 35gFat: 34gSaturated Fat: 18gCholesterol: 380mgSodium: 1678mgPotassium: 163mgFiber: 3gSugar: 1gVitamin A: 1295IUVitamin C: 7mgCalcium: 392mgIron: 7mg
    Keyword pesto shrimp gnocchi
    Author Natasha Bull
    « Salmon Chowder
    Easy Creamy Pork Marsala »

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    1. Janet says

      March 29, 2022 at 5:34 PM

      The flavors were incredible. I made it as written. My only variation was using my own pesto. It was really soupy (I added no extra liquid). Any thoughts? I’d love to make it again but hesitant. Ideas ?

      Reply
      • Natasha says

        March 29, 2022 at 6:41 PM

        Hi! I'm glad you enjoyed the flavors. Hmmm... I'd say perhaps give the gnocchi a little more time to release the starch before adding in the shrimp. Pans/stoves/etc. can vary, so it might just need a bit longer. Are you sure you used potato gnocchi vs. cauliflower? I ask because the cauliflower one won't thicken the sauce the same.

        Reply
        • Janet says

          March 31, 2022 at 7:00 PM

          Nope it was me. I used too much cream! I used the entire container by mistake . Had leftovers tonight , still soupy, but the flavor is amazing. Next time I’ll make it the right way

          Reply
          • Natasha says

            March 31, 2022 at 7:09 PM

            Ah mystery solved!! Thanks for reporting back! 🙂

            Reply
    2. Kate says

      September 2, 2021 at 4:14 PM

      I rarely leave reviews but this recipe was worth it! From defrosting the shrimp to eating, this was done in 20 minutes and wow it was delicious! I had to make some substitutions because this was a last minute, quick-dinner deal, so I used water for chicken broth and a scoop of sour cream instead of heavy cream, and added a pinch of salt and a little extra water to compensate. I also added an extra squeeze of fresh lemon to serve. But I’m in awe! So fast, so good. Definitely going in my regular rotation of meals!

      Reply
      • Natasha says

        September 2, 2021 at 5:51 PM

        I'm so pleased you enjoyed it, Kate! 🙂

        Reply
        • Cindy says

          January 8, 2022 at 9:17 PM

          5 stars
          This was such an easy recipe that turned out so good! I made it dairy free and used oat milk and dairy free parmesan cheese and it still turned out amazing!

          Reply
          • Natasha says

            January 9, 2022 at 12:11 PM

            Fab!!

            Reply
    3. Kristie says

      March 8, 2021 at 8:31 PM

      5 stars
      Amazing! Peeling the shrimp was the hardest part! I did saute the shrimp. Best recipe I've made in awhile! My new favorite and will be sharing. Thank you!

      Reply
      • Natasha says

        March 8, 2021 at 8:37 PM

        I'm so happy you enjoyed it, Kristie! Thanks for taking the time to write me a review. 🙂

        Reply
    4. Elyssa says

      February 28, 2021 at 3:33 PM

      5 stars
      This recipe was delicious! I followed it exactly as it says!

      Reply
      • Natasha says

        February 28, 2021 at 6:00 PM

        I'm thrilled to hear that!! Thank you for taking the time to write me a review! 😀

        Reply
    5. Jennifer says

      November 21, 2020 at 9:08 AM

      I wish to try this tonight but can not find how to print it out rather than keep going back and forth with recipe then amount of ingredients. Any way to do that - print it out? Also- can I use low fat milk and add some flour to thicken? Thanks - looks DEE LISH
      Jennifer

      Reply
      • Natasha says

        November 21, 2020 at 11:34 AM

        Hi! Yes, there's a print button right in the recipe card. I'm not sure you'll get great results with the milk. There's a chance it'll curdle, and I'm not quite sure when or how much flour you'd add since the gnocchi releases starch to thicken the sauce. Maybe try it with the milk if you really want to, and then add a slurry with flour in at the end if it needs it.

        Reply
        • Kurt says

          March 4, 2022 at 5:09 PM

          5 stars
          This is soooo good and soooo simple. I followed it exactly except used the white wine instead of chicken broth for lent. I have made a number of your recipes too. Keep ‘em coming. Love them all.

          Reply
          • Natasha says

            March 4, 2022 at 9:55 PM

            I'm so happy that you enjoyed it, Kurt!! 🙂 Really appreciate your support!

            Reply
    6. Kevin says

      October 2, 2020 at 4:17 PM

      5 stars
      This was really easy and tasted great! I added more chicken broth when it was thickening, and it still turned out thick. I also added frozen peas and brussel sprouts. I'll make this again for sure!

      Reply
      • Natasha says

        October 2, 2020 at 7:13 PM

        Awesome! I'm glad you enjoyed it, Kevin! Thanks for taking the time to comment.

        Reply
    7. Lindsey says

      July 24, 2020 at 10:59 AM

      5 stars
      Another wonderful recipe that was a hit with the family! This was super easy (and quick) to make with high quality taste!

      Reply
      • Natasha says

        July 24, 2020 at 11:44 AM

        I'm so pleased to hear that!! Thanks for commenting, Lindsey! XO

        Reply
    8. Lisa says

      July 21, 2020 at 9:02 AM

      5 stars
      Made this for dinner last night and it was a hit!! Will definitely add to my repeat list! Easy and quick and so much flavor. Even my picky mom liked it! 🙂

      Reply
      • Natasha says

        July 21, 2020 at 9:04 AM

        I'm so happy to hear that, Lisa!! Thanks so much for commenting! XO

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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