Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

  • Recipe By
  • Published Sep 8th
  • Ready In30m
  • Servings4
  • Calories333
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.

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion Ingredients

The following are the ingredients needed to make delicious Creamy Saffron Shrimp with Gnocchi and Caramelized Onion for 4 servings:

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 6 mushrooms, sliced
  • 1 teaspoon brown sugar
  • 1 (16 ounce) package potato gnocchi
  • 20 peeled and deveined large shrimp (21 to 30 per pound)
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon paprika
  • 1 pinch saffron
  • salt to taste
  • 2 tablespoons shredded fresh basil
  • 1/4 cup grated Parmesan cheese

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Creamy Saffron Shrimp with Gnocchi and Caramelized Onion, you need about 15 minutes of preparation time. The time needed to cook this Creamy Saffron Shrimp with Gnocchi and Caramelized Onion is about 15 minutes , and you can serve your Creamy Saffron Shrimp with Gnocchi and Caramelized Onion within 30 minutes . The following are the steps to cook Creamy Saffron Shrimp with Gnocchi and Caramelized Onion easily:

  1. 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. 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. 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. 4 Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.

Nutrition Facts

Per Serving: 333 calories; 14.7 grams of fat; 26.7 grams of carbohydrates; 23.7 grams of protein; 198 milligrams of cholesterol; 374 milligrams of sodium.

  1. Mar 14th 2012

    I'm giving this a 4-star rating; mainly because we didn't care for the brown sugar taste with the other flavors. Next time I'm simply going to sautee the onions and mushrooms in butter unti ...

  2. Apr 11th 2011

    Easy to make and delicious.

  3. Mar 3rd 2011

    Lots of flavor in this dish! I couldn's stop eating! When I was cooking, i left out teh mushrooms and the saffron (only because it is so expensive) but it still turned out great! If you put ...

  4. Feb 17th 2011

    In a word...Fantastic! I omitted the salt and made my own gnocchi. This is a real treat. I was very impressed with it.

  5. Jan 24th 2010

    Really nice and easy recipe with a lot of flavor. As others, I left out the paprika and added more saffron to get the full flavor of this wonderful spice. I used yogurt in lieu of the sour ...

  6. Oct 1st 2009

    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 ...

  7. Aug 9th 2009

    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, ...

  8. Feb 10th 2009

    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 ...

  9. Jan 15th 2009

    This was great! Reminds me a lot of the chicken paprikish recipe I frequently make. I didn't include the saffron, which I'm sure would have added a nice flavor, but wasn't necessary. I adde ...