1.5 pounds shrimp in the shell
500g package premade gnocchi (yeah, premade: fucke you)
half cup diced onion
half cup dry white wine
crushed red pepper flakes
fresh-ground black pepper
quarter cup heavy cream
teaspoon or so corn starch
Shell and clean the shrimp, reserving the shells.
Start the shells simmering in water while you do the rest.
Sautee the shrimp until they are just barely cooked through, remove from the pan, and reserve.
Throw in the diced onions and some black and red pepper, and sautee until the onions are turning translucent but are not caramelizing.
Turn up the heat and deglaze with the wine.
When the alcohol is reduced away, strain in the shrimp broth and continue to simmer.
When it’s reduced down a bit, salt to taste, add the cream, and continue to simmer.
Throw in some tarragon while it simmers.
Throw the gnocchi in boiling salted water, and as soon as they float to the top, they’re done. This takes just a couple minutes.
While the gnocchi are boiling, throw the shrimp into the sauce, and add a little corn starch to thicken, if desired. Fish the gnocchi out of the boiling water with a strainer dealiebobber, add to the sauce, and finish briefly with gentle mixing. (Don’t strain the gnocchi by dumping them into a colander, as they will stick together.)