Gnocchi and Garlic Shrimp

 

A twist on shrimp scampi, gnocchi is satisfying alternative.  An other idea is to toss in some grilled octopus and fresh diced tomatoes, slightly increasing the liquids.  

• 1 lb potato gnocchi, cooked and drained 
• 4 T olive oil 
• 1 ½ sticks butter 
• ½ lb. U 16-20 shrimp, peeled and deveined 
• salt and pepper to taste 
• 3 cloves garlic, sliced 
• 2/3 c chicken broth 
• juice of ½ lemon 
• 2 T fresh parsley leaves, chopped

Heat olive oil and 4 T butter in a large skillet over medium high heat. Add gnocchi and cook until golden for a couple minutes on each side, remove to a bowl and set aside.

Melt another  4 T butter in the skillet. Add shrimp, season with salt and pepper and cook until pink, about three minutes per side, remove to a bowl and set aside.

Add garlic to the skillet and cook until fragrant.   Stir in broth and lemon juice.  Bring to a boil, stir in remaining 4 T butter, 1 tablespoon at a time, until melted. Remove from heat and pour over gnocchi. Add the shrimp, and gently toss to combine.  Sprinkle with parsley and serve.