Sardinian Gnocchi with Shrimp and Arugula

Name: Giada's Sardinian Gnocchi with Shrimp and Arugula
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 2 cloves garlic (smashed and peeled); 1 pound medium shrimp (peeled and deveined); 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 1/2 cup freshly grated Parmesan cheese (plus more for topping); Half of a 5-ounce container baby arugula (roughly chopped); 1 teaspoon grated lemon zest; 1 pound dried short pasta, such as Cappalletti or fresh Sardinian Gnocchi

You must be signed in to print this content

For this recipe, I love to use homemade Sardinian gnocchi - which, unlike potato gnocchi, is actually made with pasta dough as opposed to being more like a dumpling. However, this dish is delicious with any store-bought short pasta!

This recipe reminds me so much of pasta dishes on the Italian coast - or even the island of Sardinia itself! Shrimp with garlic, white wine and red pepper flakes is a classic Italian combination to me - and it tastes amazing. Arugula and lemon zest helps brighten it all up, and to me, a pasta dish is rarely complete without some freshly grated Parmesan!

Wondering what to pair with Sardinian Gnocchi with Shrimp and Arugula? Try it with Giada's Asparagus and Melon Salad and Italian Lemonade!

Giada's Sardinian Gnocchi with Shrimp and Arugula

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

314

Author:

Giada De Laurentiis

Image of Giada's Sardinian Gnocchi with Shrimp and Arugula

Ingredients

Kosher salt

3 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 cloves garlic (smashed and peeled)
1 pound medium shrimp (peeled and deveined)
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese (plus more for topping)

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
Half of a 5-ounce container baby arugula (roughly chopped)
1 teaspoon grated lemon zest
1 pound dried short pasta, such as Cappalletti or fresh Sardinian Gnocchi

Instructions

This recipe originated on Giada Entertains. Episode: Pastabilities.
Heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp.
Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired.