Shrimp Gnocchi with Lemon Garlic Butter Sauce
This post may contain affiliate links. Please read our disclosure policy.
This shrimp gnocchi is a real treat. It’s made with pillowy-soft gnocchi, tender shrimp, and a delicious lemon-garlic butter sauce. It’s a surprisingly quick and easy recipe that’s always a winner!
This shrimp gnocchi is the kind of dinner that feels like it should take far more effort than it actually does. Pillowy gnocchi and tender garlic butter shrimp are tossed in a silky lemon cream sauce that’s rich, bright, and exactly the sort of meal I crave when I want something cozy but not too heavy.
One of my favorite things about this recipe is that the sauce gets its creaminess from cream cheese rather than heavy cream. It melts right into the stock, creating a smooth, velvety sauce that coats every piece of gnocchi without feeling overly rich. Fresh lemon juice and zest keep everything tasting light and vibrant, while Parmesan adds a little savory depth.
A handful of spinach wilts into the sauce at the end, adding color and freshness with almost no extra effort. The whole dish comes together quickly, making it perfect for weeknight pasta, but it feels special enough to serve when you’re craving something a little more indulgent.
If you love creamy shrimp pasta recipes, try our shrimp tortellini in lemon cream sauce as well.
What to serve with shrimp gnocchi
This recipe is easily a meal in itself. But if you’d like, a simple salad like an arugula salad tossed in my lemon salad dressing is a great addition. A classic Caesar salad is always welcome.
You can also roast some veggies to go along with the meal.
Shrimp Gnocchi with Lemon Garlic Butter Sauce
Ingredients
- 1 ¼ lb gnocchi (see notes)
- 2 tablespoons butter (divided)
- 1 lb peeled shrimp
- 4 cloves garlic (finely minced)
- 1 tablespoon flour
- 1 ¼ cups chicken or vegetable stock
- 4 ounces cream cheese (can be light)
- ¼ cup grated parmesan cheese
- Zest and juice from 1 lemon
- 3 ounces baby spinach
Instructions
- Cook the gnocchi according to the package directions. (See notes)1 ¼ lb gnocchi
- While the gnocchi cooks, make the shrimp. Heat half of the butter in a large frying pan over medium heat. Add the shrimp and garlic and cook for 2-3 minutes, until the shrimp are cooked through. Remove the shrimp from the pan.2 tablespoons butter, 1 lb peeled shrimp, 4 cloves garlic
- Melt the remaining tablespoon of butter then whisk in the flour. Add the chicken stock and whisk until the sauce simmers and thickens. Add the cream cheese and parmesan and stir until they have melted into the sauce; this will take a few minutes. Stir in the lemon zest and juice.1 tablespoon flour, 1 ¼ cups chicken or vegetable stock, 4 ounces cream cheese, ¼ cup grated parmesan cheese, Zest and juice from 1 lemon
- Add the cooked gnocchi, shrimp, and spinach to the pan and stir everything together.3 ounces baby spinach
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made this and it was delicious. I added some crumbled bacon. Hubby loved it.
I’m so glad you both loved it — crumbled bacon sounds like an *amazing* addition! I’ll have to try that next time. Thanks so much for sharing!
Way too lemony. Suggest reducing quantity of 1 lemon down to 1 – 2 tablespoons.
Made this tonight using 1/3rd fat creme cheese and added some tumeric and paprika. Absolutely heavenly! This is going to be one of our staple meals for sure now!
This was delicious. I followed the recipe except I added peas and not spinach as that’s what I had. My husband loved it too. I will definitely make it again.
This lemon garlic sauce is dreamy! I actually made it with tortellini cause that’s what I had in my fridge. It was amazing! I’ll make it again but try it with gnocchi next time.