Who else is obsessed with Old Bay? Now, we know this piece of heaven isn’t available all over the United States, but East Coasters, we’re talkin’ to you! For those who don’t know, Old Bay is a spice produced in Maryland that was originally created to coat steamed blue crabs. It is a combination of herbs and spices including mustard, paprika, celery salt, bay leaf, black pepper… and the list goes on. This stuff is unreal. It is amazing on all seafood (that’s what it’s made for), but it’s also good on poultry and vegetables. And macaroni & cheese. And scrambled eggs.
Now, time to get to the recipe. Old Bay and shrimp go hand-in-hand, it really puts this dish over the edge. Add in locally grown heirloom tomatoes, fresh basil, sliced mushrooms, Alfredo sauce… can you feel yourself relaxing? This is comfort food taken to the next level.
First, slice your mushrooms if they are not already pre-sliced. Next, dice your small white onion. Add both of those to a saucepan on medium heat with 2 tbs. of melted butter. Sauté the mushrooms and onions in the butter until the mushrooms have lightly browned and the onions have become transparent. Mmmmm the kitchen is smelling good.
Next, slice your heirloom tomatoes in half (or quartered) and set them aside. Roughly chop your basil.
Season your peeled and deveined shrimp generously with Old Bay, salt and pepper. Heat 1 tbs. of olive oil (or butter, if you’re feeling it). Cook for approximately 3 minutes each side, allow the shrimp to develop a nice crust by not touching them when you place them in the pan, and after you flip. The shrimp is done when they become opaque.
Next, bring water to a boil in a large pot and add salt. Add your gnocchi to the water and cook according to package instructions. Ours took about 3 minutes total. You will know they are done when the gnocchi floats to the top.
Finally, add your tomatoes, onion, mushrooms and basil to the pasta. Pour in your Alfredo sauce and stir. Place the pasta on a dish, arrange shrimp on top and enjoy!
Old Bay Shrimp Alfredo Gnocchi
Prep Time: 10
Cook Time: 30
1 lb medium shrimp, deveined and peeled
6 oz. Prego Alfredo sauce
6 oz. sliced button mushrooms
1 package (about 20) heirloom tomatoes, halved
1/2 small white onion, diced
1 bunch fresh basil leaves
1 tsp. Old Bay Seasoning
Dash of salt and pepper
1 tbs. olive oil
2 tbs. butter
Slice mushrooms if not pre-sliced. Dice white onion. Heat 2 tbs. butter on medium heat and sauté mushroom slices and diced onion. Cook until mushrooms are light brown and onions are transparent. Slice heirloom tomatoes in half, quarter them if you like smaller pieces. Chop basil leaves roughly. Set aside.
Season peeled and deveined shrimp generously with Old Bay, salt and pepper. Head 1 tbs. of olive oil over medium-high heat and add your shrimp. Cook 3 minutes each side, or until opaque. Remove from heat and set aside.
Bring water to a boil in a large pot, add salt to water. Add gnocchi package to the water and cook according to instructions. Drain water.
Add tomatoes, onions, mushrooms and basil to the pasta. Pour in Alfredo sauce and stir. Place on a dish and arrange shrimp on top. Enjoy!
If you would prefer your tomatoes to be cooked, add them in with the mushrooms when sautéing.