Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon butter
• 1 large onion, thinly sliced
• 6 mushrooms, sliced
• 1 teaspoon brown sugar
• 1 (16 ounce) package potato gnocchi
• 20 peeled and deveined large shrimp (21 to 30 per pound)
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon paprika
• 1 pinch saffron
• salt to taste
• 2 tablespoons shredded fresh basil
• 1/4 cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil over high heat.

2. Melt the butter in a large skillet over medium heat. Add the sliced onion and brown sugar and cook about 8 minutes, stirring often, until golden and caramelized.

3. Add the sliced mushrooms and cook 3 minutes, until softened and lightly browned. Stir in the paprika.

4. Crumble the saffron into a splash of hot water and stir it into the skillet.

5. Add the gnocchi to the boiling water and cook 2 to 3 minutes, until they float. Drain well.

6. Add the shrimp to the skillet and cook 2 to 3 minutes, turning once, until opaque and pink. Shrimp must reach 145°F (63°C) in the thickest part.

7. Reduce heat to low. Stir in the sour cream until smooth, without letting it boil. Add the drained gnocchi and salt to taste, and toss gently.

8. Sprinkle with the Parmesan and basil, toss once more, and serve hot.