Gnocchi with Pesto and Shrimp recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 (16 ounce) package gnocchi 2 tablespoons olive oil, divided 1 bunch fresh asparagus, trimmed and sliced 2 cloves garlic, minced 1 pound uncooked medium shrimp, peeled and deveined 5 ounces pesto, divided 2 tablespoons fresh lemon juice, divided
Nutrition Info
- 522 caloriescarbohydrate: 27.6 gcholesterol: 205.9 mgfat: 32.9 gfiber: 4.5 gprotein: 30.7 gsaturatedFat: 10.7 gservingSize: -sodium: 573.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Gnocchi with Pesto and Shrimp
Directions
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon, set aside.
Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice, stir to combine. Serve.