Ingredients

The following ingredients have 4 Servings
  • 2 tbsp. unsalted butter
  • 4 garlic cloves, minced
  • 1 shallot, chopped
  • 1 1/2 c. white wine
  • 1 3/4 c. heavy cream
  • 1/2 lemon
  • 2 c. Parmesan Reggiano Cheese
  • 6 oz. large shrimp, cooked ( I cooked about 15 or so pieces of large shrimp)
  • 2 tbsp. unsalted butter
  • 8 oz. lump crab meat
  • 1 lb. Gnocchi
  • 1/4 tsp. red crushed pepper flakes
  • parsley for garnish

Instruction

  • Fill a large pot with water and bring to a boil. Once the water is boiling, add the Gnocchi to the pot and allow to cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon and turn to a large bowl and cover with a paper towel.
  • To make the sauce, melt the tablespoons of butter on medium-high heat in a deep and large shallow pan. Once the butter has melted, add the chopped shallot and cook for 3-5 minutes until the shallots become translucent. Add the minced garlic and cook the garlic for about 2 minutes until it becomes fragrant.
  • Add 1 cup of white wine to the garlic and shallots and allow to simmer until reduced by half. Add the other half of the wine and simmer for 2 minutes and add the heavy cream. Allow the cream to simmer for 3-5 minutes on low heat and strain the sauce to remove the garlic and shallots and turn the sauce to a bowl to return back to the shallow pan.
  • Return the pot back to the burner and bring to a simmer. Add the Parmesan cheese, add the fresh lemon juice, and stir. Turn the sauce down to simmer while occasionally stirring so the milk and cheese don’t stick.
  • In the shallow pan with the sauce, add the gnocchi, crab meat, and cooked shrimp and simmer together for 5-7 minutes on medium heat. Add the red pepper flakes and season with salt and pepper to taste. Serve and garnish with parsley.