One-Pot Cajun Shrimp Alfredo Gnocchi

One-Pot Cajun Shrimp Alfredo Gnocchi is a rich, creamy, and flavor-packed dish that comes together in just one pan. Juicy Cajun-seasoned shrimp and pillowy gnocchi are smothered in a velvety Alfredo sauce, making it the kind of comforting meal I crave when I want something indulgent without the cleanup. It’s simple, spicy, and totally satisfying.

Why You’ll Love This Recipe

I love this dish because it combines the bold flavor of Cajun shrimp with the creamy comfort of Alfredo sauce, all wrapped around soft gnocchi. It’s quick enough for weeknights but decadent enough to serve when I want to impress someone. Plus, since everything cooks in one pan, cleanup is minimal and the flavors blend together beautifully as it simmers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Potato gnocchi (store-bought or homemade)

• Heavy cream

• Garlic, minced

• Butter or olive oil

• Parmesan cheese, freshly grated

• Cajun seasoning

• Salt and black pepper

• Optional: spinach, crushed red pepper, chopped parsley or basil for garnish

Directions

1. I start by seasoning the shrimp generously with Cajun seasoning.

2. In a large skillet or sauté pan, I melt butter over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and just cooked through. I remove them from the pan and set them aside.

3. In the same pan, I add a little more butter or oil and sauté garlic for about 30 seconds.

4. I pour in the heavy cream and bring it to a gentle simmer, then stir in the gnocchi.

5. I reduce the heat to medium and let the gnocchi cook in the cream, stirring occasionally, for about 5–7 minutes until tender and the sauce starts to thicken.

6. I stir in Parmesan cheese until melted and smooth.

7. I return the cooked shrimp to the pan and toss everything to coat in the creamy sauce.

8. I taste and adjust seasoning, then garnish with chopped parsley and extra Parmesan before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I have a full, restaurant-style meal ready in just 30 minutes.

Variations

• I sometimes add a handful of baby spinach or kale near the end for color and nutrition.

• For more heat, I sprinkle in red pepper flakes or use a spicy Cajun blend.

• I’ve replaced shrimp with sliced chicken or sausage, which works just as well.

• To lighten the sauce, I use half-and-half instead of heavy cream.

• A squeeze of lemon right before serving adds brightness and cuts through the richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan over low heat, adding a splash of milk or cream to loosen the sauce. It also reheats well in the microwave in short bursts, stirred between each one.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before seasoning and cooking. Too much moisture will prevent a good sear.

Will the gnocchi get too soft?

No, gnocchi cooks quickly and becomes perfectly tender in the cream. I just avoid overcooking it—5 to 7 minutes is usually enough.

Can I make this dish ahead of time?

Yes, but I find it’s best served fresh. If I do make it ahead, I reheat it gently and stir in a bit of cream or milk to bring back the sauce’s smooth texture.

Is it okay to use pre-cooked shrimp?

Yes, but I add it at the very end just to warm through. Overcooking pre-cooked shrimp can make it rubbery.

What’s the best Cajun seasoning to use?

I use a blend with paprika, garlic powder, onion powder, cayenne, and oregano. Some store-bought mixes have salt, so I always taste before adding more.

Conclusion

One-Pot Cajun Shrimp Alfredo Gnocchi is the perfect mix of spicy, creamy, and comforting. I love how quickly it comes together and how flavorful it is with just a few ingredients. It’s a go-to when I want something rich and satisfying without the mess of multiple pans. Whether I’m cooking for myself or sharing with guests, this dish always earns compliments.