Gnocchi with Pesto and Shrimp recipe

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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 calories
carbohydrate: 27.6 g
cholesterol: 205.9 mg
fat: 32.9 g
fiber: 4.5 g
protein: 30.7 g
saturatedFat: 10.7 g
servingSize: -
sodium: 573.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

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