quick and easy supper

​As someone who’s up at 5 AM, some days by 4 PM I’m running out of steam. Last Wednesday in the food section of The New York Times, Melissa Clark had a wonderful recipe for One-Pan Shrimp Scampi with Crispy Gnocchi and it takes just 25 minutes to prepare!
 
I have several recipes from The Times that uses shelf-stable potato gnocchi. I tried Wegman’s store brand; it holds up and works well in recipes. Besides the gnocchi you’ll need extra-virgin olive oil, unsalted butter, fresh garlic, dry white wine, kosher salt (Diamond Crystal), freshly ground black pepper, red pepper flakes, large or extra-large shrimp, a lemon and fresh parsley.

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​When I started preparing this recipe, I found it easier to remove the gnocchi from its package and gently break it apart before sautéing in a nonstick skillet. I use a microplane to finely grate my garlic.
 
First in the pan is the extra-virgin olive oil in which to sauté the gnocchi until golden. They are removed and more oil and the butter are placed in the pan to cook the garlic. Next in is the wine, salt, black pepper and red pepper flakes. The liquid is reduced a bit before adding the shrimp and sautéed until they turn pink. The gnocchi is added back to the pan along with lemon zest, freshly chopped parsley and additional salt and pepper if needed. You could garnish with additional EVOO, more red pepper flakes and a squeeze of fresh lemon.
 
Yum, what a flavorful and tasty meal! The gnocchi helped round out the meal so that you didn’t need to cook up pasta. The sauce had the right balance of spice. The only thing missing was a good loaf of Italian bread to soak up the sauce. Next time!

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One-Pan Shrimp Scampi with Crispy Gnocchi
By Melissa Clark
The New York Times, “A Good Appetite”
October 26, 2022
 
Time: 25 minutes
Serves: 3 to 4
 
INGREDIENTS
3 tablespoons extra-virgin olive oil, plus more for serving
1-pound gnocchi (fresh, frozen or shelf-stable)
2 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
½ cup dry white wine (or clam juice, or broth)
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
⅛ teaspoon red-pepper flakes, plus more for serving
1-pound large or extra-large shrimp, shelled (deveined, if you like)
1 lemon
½ cup chopped parsley

PREPARATION

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.
2. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add wine, ½ teaspoon salt, ¼ teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.
3. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
4. Return gnocchi to the pan and add another ¼ teaspoon salt. Using a microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat.
5. Cut the naked lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
6. Top with more olive oil and more red-pepper flakes, if you’d like, and serve with lemon wedges on the side.
   

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