Cook pasta according to directions so that it is al dente, then drain and set aside.
Melt the butter in a large pan, add the onion and garlic.
Soften for 2 to 3 minutes and then add the shrimp and scallop duo and cook for one minute.
Continue cooking by adding the cream and cook over medium-low heat until thickened.
To finish, add the parsley, parmesan, then salt and pepper.
When ready to dress, put the pasta, pour the sauce and sprinkle with parmesan and put a drizzle of lemon juice.
Creamy Seafood Gnocchi
300 g gnocchi/li>
5 ml garlic butter
1 shallot, chopped
1 garlic clove, minced
250 ml 15% cream
75 ml flaked Parmesan cheese
250 ml baby spinach, chopped
15 ml chives, chopped
300 g Seafood Canada shrimp-scallop duo
Salt and pepper, to taste
In a nonstick skillet, melt the garlic butter and fry the gnocchi until golden brown, 5 to 7 minutes. Set aside.
In the same skillet, fry the shallot in the garlic butter until translucent. Add the garlic and continue cooking for 2 minutes. Pour in the cream and simmer over medium heat, 1 to 2 minutes. Add the Parmesan flakes, baby spinach and chives. Continue cooking for another 2 minutes.
Meanwhile, in a nonstick skillet, brown the shrimp and scallops in the garlic butter for about 4 to 5 minutes.
Add seafood and gnocchi to the sauce. Mix everything and season to taste.
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