Parmesan Cream Shrimp Pasta

First, get a big pot of water on the stove and bring it to a boil for the Sweet Potato Gnocchi (1 lb). Salt it generously.

Once it is boiling, the gnocchi should only take about 2-3 minutes to cook until tender. Drain them and set aside. While they cook, get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat.

Add the Jumbo Shrimp (1.5 lb) and let them cook until pink and opaque for about 3 minutes. While they cook, also add in the Garlic (3 cloves), Shallot (1), zest of the Lemon (1/2), Old Bay® Seasoning (1/2 tsp), Dried Tarragon (1/2 tsp), Salt (1 pinch), and White Wine (1 Tbsp). Then use a slotted spoon to remove the shrimp to a plate and set aside.

Add the Butter (4 Tbsp) to the same skillet and let it start to melt. Whisk in the All-Purpose Flour (2 Tbsp) until it starts to thicken and become golden. Continue to whisk while you slowly pour in the Chicken Stock (1 cup). Let this bubble and thicken for not even a minute while you continue to whisk it.

Then slowly pour in the Kemps Half & Half (1/2 cup) and Parmesan Cheese (1/2 cup) while you keep whisking. The sauce should be thick and creamy. Add the gnocchi and shrimp back in to warm them up and toss it all together thoroughly. Serve immediately and enjoy!