I was laid low last week after an old back injury flared up out of nowhere. For a few days the only comfortable position was horizontal, so I had no choice but to lie around under the influence of muscle relaxants, anti-inflammatories, and Epsom salts.
After a few days of self-imposed hibernation, napping, and Netflix, I was delighted when Dale turned up proffering pizza, and I began to pull myself together. The following evening, much improved, my cooking reflex kicked in—as it inevitably does when there’s someone around to feed.
I knew I couldn’t comfortably stand for more than about 15 minutes, so I had to come up with something quick-cooking that would also be delicious, satisfying, and at least a little seasonal. And since I wasn’t going to the store, it had to be made with ingredients I had in the house.
I found a bag of peeled shrimp in the freezer and a package of shelf-stable De Cecco gnocchi in the pantry, both of which take practically no time to cook. I had the usual pantry staples—lemon, garlic, capers—and half a bunch of early asparagus in the fridge. And thus the concept for a hearty, speedy, springy shrimp scampi was born.
In the interest of speed, I wondered if I could boil the shrimp, gnocchi, and asparagus in the same pot in quick succession, then add it all to a pan of simmering sauce made with olive oil, butter, white wine, lemon, red pepper flakes, and capers.
Of course I could.
The Technique
I will say that it takes a little coordination—and adherence to a timer—to boil the various ingredients while simmering the sauce and have everything ready at the right time. The dish comes together fast, which can be flustering. My best advice is to read the recipe through at least once before you begin (always), and to prep your ingredients in advance. (You should be able to tackle this while the water comes to a boil.)
That means measuring out the oil, butter, wine, red pepper flakes, capers, and salt; zesting and juicing the lemon; and mincing the garlic and parsley.
I use a couple of measuring cups and a variety of “pinch bowls” to contain the various prepped ingredients. (I love this set from Le Creuset.)
I have faith in you! Let me know how it goes in the comments. (Remember, paid subscribers have the ability to comment—and have access to the recipe archive—so consider upgrading to paid if you haven’t done so already. It’s also the best way to support my work.)
Speedy Scampi With Gnocchi & Asparagus
In lieu of the asparagus, feel free to substitute sugar-snap peas, slicing them in half on the bias. Or, toss a couple of handfuls of baby spinach into the sauce pan after adding the drained shrimp and gnocchi.
Serves 4
1 tablespoon kosher salt (for the water) plus ½–1 teaspoon1 (for the sauce)
1 pound large, peeled, fresh or frozen shrimp2
1 pound (ish) shelf-stable gnocchi (De Cecco packages are 500 grams, which is just over a pound)
½ pound asparagus, tough ends removed, cut into 1- to 1½-inch pieces
¼ cup extra-virgin olive oil
2 tablespoons butter
2 tablespoons minced garlic (from 2–3 cloves)
½ teaspoon hot red pepper flakes (or to taste)
½ cup dry white wine
Juice and grated zest of one large lemon, plus more lemon juice to taste
2 tablespoons capers, rinsed
Freshly ground black pepper
¼ cup chopped fresh parsley for garnish
Fill a pasta pot ⅔ of the way with water and bring to a boil. Place a large colander in the sink. Prep any ingredients you have not yet addressed.
To the boiling water add 1 tablespoon salt and the shrimp. If using frozen shrimp, water temperature will drop considerably. When it comes back to the boil, cook shrimp 2 minutes. Add gnocchi to the pot with the shrimp and cook one minute more. Add asparagus and cook one minute more.3 Drain immediately.
Meanwhile, heat a 12-inch skillet over medium heat and add olive oil and butter. When butter has melted, add garlic and red pepper flakes, lower heat to medium-low, and cook a minute or two, stirring, until garlic is fragrant but not colored. Add wine and lemon juice and raise heat to medium-high. Add zest, capers, and ½ teaspoon salt and simmer, stirring occasionally, until sauce reduces by about half.
Add drained gnocchi, shrimp, and asparagus to the sauce mixture in the pan, along with half the parsley, and stir to coat. Taste for seasoning, adding additional salt, pepper, red pepper flakes, and fresh lemon juice as desired. (A bit more butter or an extra drizzle of good olive oil are always welcome if you’re feeling indulgent.) Serve in shallow bowls garnished with additional parsley.
I put the range because it really depends on your taste for salt and whether you’re using salted or unsalted butter. I always recommend starting with less, because you can always add.
I used 31/40 count, which means 31–40 shrimp per pound.
You may wonder if you should leave thick asparagus in for longer than a minute. Because it will keep cooking even after it’s drained, and continue cooking when added to the sauce, I think a minute is enough. (For very thin asparagus, 30–45 seconds in boiling water will probably do it.)