MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Shrimp Scampi w/Crispy Gnocchi
Categories: Seafood, Pasta, Vegetables, Herbs, Chilies
Yield: 3 servings

3 tb Extra-virgin olive oil; more
- to serve
1 lb Gnocchi; fresh, frozen or
- shelf-stable
2 tb Unsalted butter
4 cl Garlic; fine grated or
- minced
1/2 c Dry white wine; or clam
- juice, or broth
Salt & fresh ground pepper
1/3 ts Red-pepper flakes; more to
- serve
1 lb Large or extra-large shrimp;
- shelled, deveined
1 Lemon
1/2 c Chopped parsley

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.

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, 1/2 teaspoon salt, 1/4
teaspoon black pepper and all of the red-pepper flakes.
Bring to a simmer, and let the wine reduce by half,
about 2 minutes.

Add shrimp and saute until they just start to turn pink,
2 to 3 minutes, depending on their size.

Return gnocchi to the pan and add another ┬╝ 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.

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 to serve.

Top with more olive oil and more red-pepper flakes, if
youΓÇÖd like, and serve with lemon wedges on the side.

By: Melissa Clark

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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