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Shrimp and Gnocchi with Sweet Corn
A delicious dish with savory shrimp, tender gnocchi, and sweet corn, tomatos, and basil.
30 minutes,   3 servings
recipe image
12-16 ounces Peeled and Deveined raw shrimp
16 ounces Gnocchi, fresh or frozen
8-10 ounces Cherry tomatoes
3 Garlic cloves
3 Scallions (Green onions)
6-10 ounces Sweet corn, frozen, or better yet, fresh cut from cob.
1 package Fresh basil (about .5 ounce)
2 Tbsp Butter
3 Tbsp Extra virgin olive oil
¼ tsp Crushed red pepper flakes
1.  Start boiling salted water to cook gnocchi.
2.  Cut scallions in 1/4 inch pieces, sliced at a diagnonal.
3.  If using fresh corn, cut kernels from the cob. If using frozen, thaw.
4.  Peel and roughly chop garlic
5.  Trim steps from basil
6.  Heat 2 tsp Olive oil in a large pan
7.  Add whole cherry tomatos and cook without stirring 3-4 minutes until blistered.  ©
8.  Season tomatos with salt and pepper
9.  Stir and continue cooking for 1 minute, remove from pan
10.  Heat 2 tsp olive oil in same pan
11.  Cook corn and scallions for 2 minutes, stirring.
12.  Add shrimp, garlic, and red pepper flakes.
13.  Stir and cook 3-4 minutes until shrimp are pink.
14.  Meanwhile, cook gnocchi per the package instructions.
15.  Reserve 1/2 cup of the pasta cooking water.
16.  Add the drained gnocchi, tomatoes, butter, and half of the basil to the pan of shrimp and corn.
17.  Season to taste
18.  Plate, top with additional basil

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Shrimp and Gnocchi with Sweet Corn. Recipe on first page, not a blog.