Mascarpone cheese, lemon and pesto produce a velvety, luxurious sauce for Ree's pillowy pasta meal!
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Take one sassy former city girl, her hunky rancher hubby, a band of cute kids, a prolonged household, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invite into Ree Drummond's life: The award-winning blogger and best-selling cookbook author concerns Food Network and shares her special brand of home cooking, from throw-together dinners to sophisticated events. The series, set against the fish story of life at home on the range, is the next best thing to in fact resting on a stool in Ree's cooking area.

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Creamy Shrimp and Gnocchi
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Overall: 25 minutes
Active: 25 min
Yield: 4 portions

Ingredients

2 tablespoons olive oil
Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20).
2 tablespoons lemon pepper flavoring.
1/2 cup gewurztraminer.
2/3 cup whipping cream.
1/2 cup mascarpone cheese.
1/4 cup prepared pesto.
2 lemons, both zested and 1 sliced, for garnish.
Freshly ground black pepper.
One 17.5-ounce bundle gnocchi.
2 cups frozen peas.
6 to 8 fresh basil leaves.

Instructions.

Place a large skillet with a lid over medium-high heat and include the olive oil. Bring a large pot of salted water to the boil.

Lightly rinse the shrimp to assist separate them and remove any big pieces of ice. Get rid of any excess water, then toss the shrimp with the lemon pepper spices.

Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let prepare until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, turning for the last minute. Check that the shrimp are pink all over, then remove to a plate.

Deglaze the skillet with the red wine, scraping the bottom. Include the cream, mascarpone, pesto, lemon passion and great pinch of salt and pepper. Stir to integrate and give a simmer. Continue simmering for 1 to 2 minutes and permit the sauce to thicken somewhat.

Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to drift.

Drain pipes the gnocchi and contribute to the sauce in addition to the frozen peas and the shrimp with any juices. Stir and heat through up until the sauce has actually thickened a bit more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

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Ree Drummond's Creamy Shrimp and Gnocchi|The Pioneer Woman|Food Network.