Shrimp Gnocchi



Our Shrimp Gnocchi is the meal you've been craving all day. Zucchini wedges are sautéed in garlic and olive oil until golden-brown, then mixed with sweet corn and savory shrimp. Add a splash of white wine and butter, then stir in the chewy gnocchi to simmer in the sauce. Sprinkle some freshly chopped basil, and voilà: a delicious and family-friendly meal awaits!


Wild Patagonian Pink Shrimp – Raw Peeled Tail-Off

Wild Patagonian Pink Shrimp – Raw Peeled Tail-Off

Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)


  • 24 Aqua Star Wild Patagonian Pink Raw Shrimp, Peeled, Tail-Off (or Raw Easy-Peel, with shell and tail removed
  • 1 lb gnocchi, cooked according to package directions
  • 1 tbsp olive oil
  • 1 large zucchini, cut into half-moon slices about 1/2" thick
  • 4 cloves garlic, minced
  • 1 cup roasted corn, frozen
  • 1/2 cup white wine, Chardonnay preferred
  • 1 tbsp butter
  • sea salt and fresh ground black pepper, to taste
  • 4 tbsp thinly sliced fresh basil

To make


Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add zucchini and cook for 2 minutes, stirring occasionally until browned. Add garlic and sauté for 30 seconds. Add shrimp, corn and white wine; cook for 2 minutes, stirring frequently. Add cooked gnocchi, butter, salt and pepper to taste; cook for 2-4 minutes, or until most of the liquid has evaporated and the shrimp has become bright red. Stir in basil and enjoy immediately! Chef's Tip: For crunchier zucchini, heat 2 tsp of olive oil in a large skillet over medium-high heat. Sauté zucchini for 2 minutes, or until browned; transfer to a plate and set aside. Wipe the skillet and place back over medium-high heat. Add 1 tbsp of olive oil and proceed to add garlic to pan. Add the zucchini back in after shrimp has become bright red to reheat.

Serving Suggestions

Serve with salad.