You know those nights when you want something fancy-feeling but don’t have energy for fussy cooking? That’s exactly why I fell in love with this shrimp and tomato basil gnocchi. It’s become my go-to “impressive but easy” weeknight dinner, ready in about 25 minutes flat! The magic happens when plump shrimp meet sweet cherry tomatoes and fresh basil, all tangled up with pillowy gnocchi. My husband always does that happy-food-dance when he smells the garlic sizzling. Trust me, this dish tastes like you spent hours in the kitchen, but our little secret? It’s practically foolproof.
Why You’ll Love This Shrimp and Tomato Basil Gnocchi
This dish checks all the boxes for me, it’s fast, flavorful, and flexible enough for any occasion. Here’s why it’s become my kitchen MVP:
- Weeknight superhero: From fridge to table in under 30 minutes? Yes please! I’ve made this after long work days when takeout was tempting, and it always hits the spot faster than delivery could arrive.
- Flavor fireworks: That moment when the garlic hits the olive oil… wow. The shrimp turn sweet and juicy, the tomatoes burst with freshness, and the basil ties it all together like a green ribbon of deliciousness.
- Endless variations: Out of cherry tomatoes? Use sun-dried. No fresh basil? A teaspoon of pesto works in a pinch. I’ve even swapped shrimp for chicken when my seafood-loving nephew visits.
- Crowd pleaser: Fancy enough for date night, simple enough for Tuesday. My book club ladies think I’m a gourmet chef when I serve this, and my kids? They just know it’s “the good pasta with the little pillows.”
The best part? One skillet means minimal cleanup. More time for seconds (or wine).
Ingredients for Shrimp and Tomato Basil Gnocchi
Gathering these simple ingredients is half the battle won! Here’s exactly what you’ll need:
- 1 lb shrimp: Peeled and deveined (I leave tails on for pretty presentation)
- 1 lb gnocchi: That’s usually one standard package
- 2 cups cherry tomatoes: Halved (the juicier the better!)
- 1/2 cup fresh basil: Chopped right before adding
- 3 cloves garlic: Minced (or 1 tablespoon from the jar in a pinch)
- 2 tbsp olive oil: Good quality makes a difference
- 1/4 tsp red pepper flakes: Adjust to your heat preference
- Salt and pepper: To taste (I use about 1/2 tsp salt)
Ingredient Notes
Don’t stress if you need to make swaps! Frozen shrimp work great (thaw first). No fresh basil? Use 2 tsp dried, but add it with the garlic. Gluten-free gnocchi holds up beautifully here. Out of cherry tomatoes? Dice 2 medium romas instead. And if you’re feeling fancy, a splash of white wine when cooking the shrimp adds lovely depth. The beauty of this recipe? It’s forgiving! For more family-friendly recipes, check out this resource.
How to Make Shrimp and Tomato Basil Gnocchi
Alright, let’s get cooking! I promise it’s easier than folding a fitted sheet. Just follow these simple steps and you’ll have restaurant-quality gnocchi in no time.
- Boil the gnocchi: Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add the gnocchi, they’ll sink at first but float when done, usually in about 2-3 minutes. Drain them immediately (no rinsing!) and set aside. Pro tip: Reserve 1/4 cup pasta water just in case your sauce needs thinning later.
- Sizzle the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned. This is when your kitchen starts smelling irresistible!
- Cook the shrimp: Add the shrimp in a single layer (crowding makes them steam instead of sear). Cook for 2 minutes per side until they turn pink and opaque, watch closely as overcooked shrimp get rubbery fast.
- Tomato time: Toss in the halved cherry tomatoes. Let them cook for about 2 minutes until they soften slightly and start releasing their juices. Some should stay intact for nice texture contrast.
- Bring it together: Gently fold in the cooked gnocchi and fresh basil. If the mixture seems dry, add a splash of that reserved pasta water. Season with salt and pepper to taste, I usually do one final taste test here.
- Serve immediately: Plate it up while hot! The basil will stay vibrant green, and the shrimp will be at their juicy best.
Tips for Perfect Shrimp and Tomato Basil Gnocchi
After making this dozens of times (no exaggeration), here are my hard-earned lessons:
- Don’t walk away while cooking shrimp, they go from perfect to rubber in seconds. When they form a “C” shape, they’re done.
- Fresh gnocchi cooks faster than shelf-stable. If using fresh, check after 1 minute of boiling.
- If your tomatoes aren’t sweet enough, a pinch of sugar balances the acidity beautifully.
- Add basil at the very end to preserve its fresh flavor and bright color.
- For crispier gnocchi, pan-fry them in butter for 2 minutes after boiling (totally worth the extra step).
Serving Suggestions for Shrimp and Tomato Basil Gnocchi
This dish shines all on its own, but if you want to turn it into a full meal, I’ve got a few easy pairings I love. A crusty garlic bread is perfect for sopping up the tomato juices, trust me, you’ll want every last drop. For something lighter, a simple arugula salad with lemon vinaigrette balances the richness. And if you’re feeling fancy, a glass of chilled Pinot Grigio makes everything taste even better. Sometimes, I just eat it straight from the skillet, no judgment here!
Storing and Reheating Shrimp and Tomato Basil Gnocchi
Leftovers? This dish keeps beautifully! Store in an airtight container in the fridge for up to 2 days. Here’s my trick: microwave reheating turns gnocchi gummy, so gently warm leftovers in a skillet with a splash of water or broth instead. Stir frequently until heated through. The shrimp stay tender and the flavors actually deepen overnight. If the basil looks sad, just sprinkle some fresh on top before serving.
Shrimp and Tomato Basil Gnocchi FAQs
Here are answers to the questions I get asked most about this recipe, usually while friends are scraping their plates clean!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water. Pat them very dry before cooking, that way they’ll get a nice sear instead of steaming in the pan. I actually keep a bag in my freezer for last-minute meals.
How can I adjust the spice level?
The red pepper flakes add a gentle kick. For milder flavor, reduce to 1/8 tsp or omit entirely. Spice lovers can up it to 1/2 tsp or add a pinch of cayenne with the garlic. Let your taste buds guide you!
What if I can’t find fresh gnocchi?
Shelf-stable gnocchi works fine (that’s what I used for years!). Just boil 1 minute less than the package says, and they’ll finish cooking when tossed with the sauce. For gluten-free folks, most stores carry excellent potato-based versions now. If you are looking for another gnocchi recipe, try this one!
Can I make this ahead?
You can prep ingredients in advance (chop basil, halve tomatoes), but cook it fresh. The gnocchi gets gummy when reheated, and the basil wilts. That said, leftovers still taste great, just refresh with extra basil when serving.
Nutritional Information
Here’s the scoop on what you’re eating (not that you’ll care once you taste it!): One serving of this shrimp and tomato basil gnocchi clocks in around 320 calories with 22g protein, not bad for something this delicious! These are estimates, of course, your exact numbers will vary based on ingredient brands and how generous you are with that olive oil. But let’s be real, when garlic, tomatoes, and shrimp are involved, it’s all about the flavor, not the math!
Try this recipe tonight and tag me when you post your gorgeous results. I love seeing your kitchen wins!
For more recipes follow me in page Facebook and Pinterest.
Print
30-Minute Shrimp and Tomato Basil Gnocchi for Effortless Bliss
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A flavorful dish combining tender shrimp, juicy tomatoes, and fresh basil with soft gnocchi.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb gnocchi
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to boil and cook gnocchi according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds.
- Add shrimp to the skillet and cook for 2 minutes per side, until pink.
- Add cherry tomatoes and cook for 2 minutes until softened.
- Toss in cooked gnocchi and fresh basil. Season with salt and pepper.
- Serve warm.
Notes
- Use fresh gnocchi for best texture.
- Adjust red pepper flakes for desired spice level.
- Add a splash of white wine for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg