Shrimp & Gnocchi in Parmesan Sauce

Okay....so you know how much IT Guy LOVES seafood, right? HA!!! I kid, I kid. He hates it. So this was MINE! I made this one afternoon while he was at work and ate it for lunch AND dinner. You should have seen the look of terror on IT Guy’s face when he walked in the door and saw it...and then it changed to the utmost relief when he saw the steak I had cooked for him. Anyway...don’t listen to IT Guy because this is GOOD!!! Next time I make it, and trust me, there WILL be a next time...I’m going to serve it over toasted french bread....YUM!

Shrimp & Gnocchi 

in Parmesan Sauce 

1 pound frozen cooked shrimp ~ thawed

1 pound gnocchi ~ cooked

1 10-ounce package frozen chopped spinach ~ thawed, drained and squeezed dry

1 shallot ~ diced

2 cloves garlic ~ minced

2 tablespoons butter

2 tablespoons flour

1 cup chicken stock

1 1/2 cups heavy cream

Juice of 1/2 lemon

2 cups grated Parmesan cheese

Salt and pepper to taste

In a large skillet, saute the shallot and garlic in the butter for about 3 minutes.

Add the flour and cook and stir for about a minute. 

Pour in the chicken stock and stir until sauce is thickened. 

Pour in the heavy cream and stir to combine. 

Add the grated cheese and stir until cheese has melted then add the lemon juice. Add salt and pepper to taste.

Stir in the spinach.

Add the cooked gnocchi and stir. 

Stir in the thawed shrimp and stir until all is combined. 

Cook for about 10 minutes until all ingredients are heated through.

Here we go!

In a large skillet, saute the shallot and garlic in the butter for about 3 minutes.

Add the flour and cook and stir for about a minute.

Pour in the chicken stock and stir until sauce is thickened.

Pour in the heavy cream and stir to combine.

Add some salt and pepper.

Then add the grated Parmesan cheese and stir until melted.

Squeeze the spinach dry.

Then add it to the sauce.

Stir to combine.

Add the gnocchi.

Then the shrimp. Stir to combine.

Serve by itself, over pasta or over toasted french bread!!!

Shrimp Spinach Pasta

My daughter in law was over the other day and she brought in a couple of things....shrimp (YUM!) and fresh spinach...(not so yum but okay). I knew I had to use it up so I threw this dish together with some other stuff I had lurking in my pantry. What a nice surprise! This really takes very little time to make and even though IT Guy is not a seafood guy, my DIL and I enjoyed this immensely! The only thing lacking was some crusty french bread...which I didn't have. This is easy-peasy and super good!

Shrimp Spinach Pasta



8 ounces angel hair pasta ~ cooked, drained and set aside
2 cups frozen, cleaned, cooked shrimp ~ tails removed, thawed
1 small onion ~ diced
2 cloves garlic ~ minced
1/2 cup diced red bell pepper
4 ounces cream cheese ~ room temperature
1 cup chicken broth
2 tablespoons lemon juice
1/4 cup half & half
1 cup grated Parmesan cheese
2 tablespoons butter
3 cups fresh spinach ~ washed and dried
Salt and pepper to taste

In a large skillet over medium heat, melt one tablespoon of the butter then add the onion, garlic and bell pepper. Saute about 5 minutes.

Add in the broth, half & half, cream cheese and salt and pepper to your liking. Stir to combine over medium heat until cream cheese has melted and mixture is thick....about 5 - 7 minutes.

Add the grated Parmesan cheese and lemon juice. Stir to melt cheese.

Add the shrimp and stir to combine then turn off the heat and allow to sit on the warm burner.

In a medium saucepan over medium heat, melt the remaining butter then add the spinach and some salt and pepper. Stir until spinach has wilted, about a minute or so.

Add wilted spinach to shrimp mixture.

Add cooked pasta to shrimp/spinach mixture and stir to combine.

 

Here we go!

 

Saute the garlic, pepper and onion for a bit.

 

Then add in the cream cheese, broth, 

half & half and salt and pepper. 

Cook until hot and cream cheese has melted.

 

Throw in the Parmesan 

cheese and lemon juice.

 

Then add the shrimp. Turn off 

the heat and cover.

 

In a saucepan, wilt the spinach 

with the remaining butter.

 

Add the spinach to the shrimp mixture...

 

...then add in the pasta.

 

Serve and enjoy!

Cilantro Lime Shrimp

Okay...so you know I have to cook this kind of stuff while IT Guy is out of the house because he's a spoiled sport and won't eat seafood. He really doesn't know what he's missing because this was gooooooooooooooood! I served mine over rice but if you've just got a hankerin' for shrimp by itself then that's what you should do. Eat it and don't be shy! I loved this over rice but serving it over pasta would work. Delicious and easy!!!

Cilantro Lime Rice



1 pound shrimp ~ cleaned, deveined, patted dry
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 cloves garlic ~ minced
Salt and pepper to taste
1 half of a lime
3 - 4 tablespoons fresh chopped cilantro

In a small bowl, combine the shrimp, cumin and salt and pepper.

Heat a large skillet over medium heat.

Add the olive oil then add the seasoned shrimp.

Cook shrimp for 3 - 5 minutes, turning often, until done.

Squeeze lime over shrimp, add chopped cilantro then stir to combine.

Serve alone or over pasta or rice.

 

Here's all you need.

 

Season the shrimp with the 

cumin and salt and pepper.

 

Cook it real quick with some 

olive oil in a large skillet.

 

Then add the lime juice and the cilantro.

 

So easy and SO good!

Asparagus & Shrimp in Lemon Ginger Sauce

This was my lunch the other day. No one was home and I treated myself to this yumminess. IT Guy won't touch seafood of any kind so I got to eat it ALL! Well, I didn't eat it all at once, but at some point I will eat it all. It's SO delicious! You could even cook up some pasta to go with this and it would be great! Seriously...if you are a lover of shrimp and asparagus...make this TODAY!!!

Asparagus & Shrimp 
in Lemon Ginger Sauce 



1 pound large shrimp ~ cleaned and peeled
1 bunch asparagus ~ ends chopped off and cut into 3 inch pieces
4 tablespoons olive oil ~ divided use
2 tablespoons butter
1 clove garlic ~ minced
2/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon corn starch
1/4 teaspoon dried ginger
Salt to taste

In a small bowl, combine the chicken stock, soy sauce, sugar, corn starch and ginger. Whisk until smooth and set aside.

In a large skillet, pour half the olive oil.

Add the shrimp and cook about 3 minutes, turning once. Remove shrimp to a plate.

Add the remaining olive oil and the butter to the skillet. Add the asparagus and garlic and cook for about 3 minutes.

Pour in the sauce mixture and add the shrimp.

Stir to combine and cook another couple of minutes until sauce is thicken and shrimp are heated through.

 
Here's what you need.

 
Whisk together the chicken stock, 
soy sauce, sugar, corn starch and 
ginger. Set aside.

 
Cut your asparagus then set aside.

 
Cook the shrimp until almost 
done then remove from the skillet.

 
Add the remaining olive oil 
and the butter to the skillet.

 
Cook the asparagus and 
garlic for about 3 minutes.

 
Add the chicken stock mixture 
and the cooked shrimp to the 
skillet and cook until the sauce 
is thick and the shrimp are done.

 
Serve by itself or with pasta!

Saucy Shrimp & Pasta

I love shrimp and I love pasta and when you combine the two, well, I'm a happy girl! IT Guy isn't so much a fan of shrimp so I made this for just me and loved it! It was great right out of the pan and I had leftovers for a few days that were just as good as when the day I made the dish! Super easy to throw together and super yummy. This would be great to make with chicken, too! Just cut your chicken into large bite-sized pieces and continue on!

Saucy Shrimp & Pasta



16 ounces angel hair pasta ~ cooked and drained
1 - 2 pounds medium shrimp ~ peeled and deveined
1 tablespoon olive oil
2 cloves garlic ~ minced
2 teaspoons paprika
1 tablespoon dried parsley
1 teaspoon black pepper


Sauce

2/3 cup mayonnaise
1/2 cup sweet chili sauce (found in the Asian food aisle)
1 clove garlic ~ minced
2 tablespoons lime juice
1/4 teaspoon crushed red pepper flakes

Combine sauce ingredients in a small bowl and set aside.

Place shrimp in a medium bowl and add paprika, 2 cloves minced garlic and the pepper. Toss to coat.

Heat a olive oil in a large skillet then add the seasoned shrimp. Cook, stirring constantly, for about 5 - 7 minutes until shrimp are done and.

Toss everything together in a large bowl and stir to combine.


 
Here we go!

 
Combine the sauce ingredients.

 
Then add the paprika, garlic and 
pepper to the shrimp and toss.

 
Cook the shrimp!

 
Add the cooked shrimp, the 
cooked pasta and the sauce 
to a bowl and stir to combine.

 
Yummy!!!!

Honey Lime Shrimp Fettucini

Here's something a little sweet, a little spicy with a hint of citrus! All these flavors combined make for a very refreshing meal! If you want, you could put the shrimp on skewers and throw them on your grill but I loved the fact that the pasta took on the taste of the marinade once it was combined with the shrimp! Yummy, yummy!

Honey Lime Shrimp Fettucini



1 pound shrimp ~ shelled, deveined and tails off
1/4 cup olive oil
2 tablespoons honey
3 tablespoons lime juice
1 - 2 cloves garlic ~ minced
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/2 teaspoon red pepper flakes
8 ounces fettucini ~ cooked and drained

Combine all ingredients in a plastic zip top bag.

Add shrimp and marinate for an hour.

In a hot skillet, melt 1 tablespoon butter. 

Remove shrimp from marinade and cook in butter until shrimp are almost done. 

Throw leftover marinade away.

Add cooked pasta and toss to combine.


 
The goods.

 
I like to place my plastic bag inside 
a glass, then add the marinade ingredients.

 
After all the marinade is in the bag, 
add the shrimp and allow to chill for about an hour.

 
Melt a little butter in a hot skillet.

 
Cook the shrimp.

 
Then add the cooked pasta and toss.

 
Sweet, citrus-y, spicy and delicious!