Pat the shrimp dry with paper towels. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Set aside.

Mince the shallot and garlic. Zest the lemon, then halve and juice it. Chop the fresh parsley.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, typically 2-3 minutes, until they float to the surface. Drain well and set aside.

While gnocchi cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.

Reduce heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter to the same skillet. Once butter is melted, add the minced shallot and cook for 2-3 minutes until softened and translucent.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.

Stir in the heavy cream and lemon zest. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Remove the skillet from heat. Stir in the lemon juice, grated Parmesan cheese, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.

Add the cooked gnocchi and shrimp to the skillet with the sauce. Toss gently to coat everything evenly.

Stir in the chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley if desired.