Ingredients

• 1 tablespoon butter
• 1 large onion , thinly sliced
• 6 mushrooms , sliced
• 1 teaspoon brown sugar
• 1 , 16 ounce
• 20 peeleds and deveined large shrimp , 21 to 30 per pound
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon paprika
• 1 pinch saffron
• salt to taste
• 0.25 cups grated Parmesan cheese
• 2 tablespoons shredded fresh basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion, mushrooms, and brown sugar. Cook and stir until onion has cooked to a deep brown color, about 10 minutes. Remove caramelized onions to a plate and set aside.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in gnocchi and return to a boil. Cook until gnocchi floats to the top, about 3 minutes; drain and keep warm.
3. 3 Place the same skillet over medium-high heat and add shrimp. Cook and stir until shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add caramelized onions, sour cream, paprika, and saffron. Cook and stir until mixture begins to simmer, then gently fold in cooked gnocchi. Season with salt.
4. 4 Pour gnocchi mixture into a serving dish and sprinkle with Parmesan cheese and basil to serve.

Nutrition per serving