One-Pot Cajun Shrimp Alfredo Gnocchi

One-Pot Cajun Shrimp Alfredo Gnocchi is a rich, creamy, and spicy comfort dish that’s ready in under 30 minutes. With tender shrimp, pillowy gnocchi, and bold Cajun spices simmered in a luscious Alfredo-style sauce, it’s a one-pan meal that’s both satisfying and easy to make any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s quick, creamy, and full of flavor without making a mess in the kitchen. Everything cooks in one pot, including the gnocchi, so I don’t have to juggle multiple pans. The Cajun seasoning gives it just the right amount of kick, and the shrimp cooks up tender and juicy in just minutes. It’s comfort food with a spicy twist—and I can have it on the table fast.

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)
butter
olive oil
garlic (minced)
heavy cream
Parmesan cheese (grated)
Cajun seasoning
salt and pepper
chicken or seafood broth
optional: parsley or green onions for garnish

Directions

1. I start by seasoning the shrimp with Cajun seasoning, salt, and pepper.

2. In a large skillet or pot, I heat butter and olive oil over medium-high heat.

3. I add the shrimp and cook for 1–2 minutes per side until just pink, then remove and set them aside.

4. In the same pan, I sauté the garlic for about 30 seconds until fragrant.

5. I pour in the broth and heavy cream, stir in more Cajun seasoning, and bring it to a simmer.

6. I add the gnocchi directly into the sauce and cook uncovered for 5–7 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

7. I stir in the Parmesan cheese, then return the shrimp to the pan and cook everything for another 1–2 minutes.

8. I garnish with chopped parsley or green onions before serving.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish. It’s quick enough for a weeknight but creamy and indulgent enough for a special dinner.

Variations

Sometimes I swap the shrimp for sliced andouille sausage or chicken breast for a different protein. I’ve also added spinach or sun-dried tomatoes for color and texture. When I want it extra spicy, I add red pepper flakes or a dash of hot sauce. For a lighter version, I use half-and-half instead of heavy cream and go easy on the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or cream to loosen up the sauce. Gnocchi can get a little softer over time, but the flavor stays fantastic.

FAQs

Can I use frozen shrimp?

Yes, I thaw and pat them dry before cooking to avoid excess moisture in the pan.

Will shelf-stable gnocchi work?

Absolutely. I use either fresh or shelf-stable gnocchi—both cook directly in the sauce and soak up the flavor.

Can I make this dish gluten-free?

Yes, I use gluten-free gnocchi and check that my Cajun seasoning and broth are gluten-free.

How can I keep the sauce from curdling?

I keep the heat at medium and add the cheese slowly once the cream is hot but not boiling. Stirring constantly helps keep it smooth.

Can I add veggies to this dish?

Yes, I’ve added spinach, mushrooms, or even broccoli. I just sauté them briefly before adding the cream and broth.

Conclusion

One-Pot Cajun Shrimp Alfredo Gnocchi is the kind of meal I turn to when I want big flavor with minimal cleanup. It’s creamy, spicy, and packed with comfort—all in one skillet. Whether I’m serving it for a quick weeknight dinner or indulging in a cozy night in, this dish always hits the spot.