Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

42
@lex 0

"It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it."

Ingredients

30 m {{adjustedServings}} servings 333 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
  3. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
  4. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.
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Reviews

42
  1. 57 Ratings

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A good dish that could have been even better. I agree with Lynda Q that the amount of paprika was overkill. Less would be better and none better yet. Otherwise an interesting and tasty dish, lar...

Hearty, healthy, and very comforting dish. Really enjoyed this. If you let the onions get a deep brown by slowly caramelizing them, the flavor is wonderful. Could have used more saffron. We doub...

I wanted to like this more, but I found the paprika overpowering, but not in a flavorful way. Maybe the paprika I used was too old, so if I try this again, I would use a little or none, and subs...