Serves 1
Directions
- 1In a large pan on medium heat, add 1 to 2 tablespoons of olive oil.
- 2Add 1 pound of deveined and deshelled shrimp.
- 3Season with salt and pepper.
- 4Sear on both sides.
- 5Once the shrimp is cooked 80% of the way done, remove from the pan and set aside.
- 6Next, add 2 to 3 tablespoons of butter.
- 7Add 1 diced shallot.
- 8Add 1/2 a teaspoon of red pepper flake.
- 9Add 1 tablespoon of fresh thyme.
- 10Add 4 minced garlic cloves.
- 11Deglaze with a 1/3 cup of wine.
- 12Add 2 tablespoons of flour.
- 13Add 1 and 1/2 cups of chicken stock.
- 14Optionally, add a few sun-dried tomatoes.
- 15Add a 1/2 a cup of heavy cream.
- 16Bring the sauce to a simmer.
- 17Gently melt 1/2 a cup of Parmesan cheese into the sauce.
- 18Next, we're going to add some blanched asparagus.
- 19Season with salt and pepper.
- 20Add some fresh parsley.
- 21Then add our shrimp back to the pan.
- 22Once the shrimp is cooked through, we're going to add some chopped basil.
- 23Add 1 pound of cooked gnocchi to the pan.
- 24Once all that's mixed through, you're ready to serve it up and enjoy.
Ingredients
- 2 tablespoons Olive oil
- 1 pound Deveined and deshelled shrimp
- Salt
- Pepper
- 3 tablespoons Butter
- 1 dash Diced shallot
- 0.5 teaspoon Red pepper flake
- 1 tablespoon Fresh thyme
- 4 Minced garlic cloves
- 0.33 cup Dry white wine
- 2 tablespoons Flour
- 1.5 cups Chicken stock
- 0.33 cup Sun-dried tomatoes
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 0.5 cup Blanched asparagus
- Fresh parsley
- Chopped basil
- 1 pound Cooked gnocchi
Equipment
PanTongsSpatulaGrater
Tips
- If the sauce is too thick, you can add a little more stock to thin it out.
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