Easy Lemon-Pesto Gnocchi Shrimp and Asapargus Recipe

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Everett November 21, 2020

How To Make Lemon-Pesto Gnocchi Shrimp and Asapargus

Impress your friends and family with this gnocchi shrimp and asparagus recipe. It is quick to make and the lemon pesto gives it a zesty and herby finish.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 16ozDellalo Potato Gnocchi
  • salt
  • 1lbasparagustough ends trimmed, remaining diced into 2-inch pieces
  • 1lbshrimplarge, peeled and deveined
  • 1tbspolive oil
  • cupstore-bought pestoor homemade, at room temperature if refrigerated
  • ½tsplemon zest
  • 1tbspfresh lemon juice

Instructions

  1. Cook gnocchi in a large pot of salted water according to directions on the package (don’t drain water).

  2. Once cooked through, remove gnocchi with a slotted spoon and transfer to a large bowl.

  3. Cook asparagus in boiling water used to cook gnocchi for about 4 to 5 minutes, or until asparagus is tender. Drain and transfer to bowl with gnocchi. Cover and keep warm.

  4. Meanwhile, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.

  5. Add shrimp, season with salt and pepper, and cook 1½ minutes then rotate and cook shrimp on the opposite side for 1 to 1½ minutes longer, or until it’s just cooked through and opaque.

  6. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.

Nutrition

  • Calories: 376.92kcal
  • Fat: 12.69g
  • Saturated Fat: 2.00g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.67g
  • Polyunsaturated Fat: 0.75g
  • Carbohydrates: 41.98g
  • Fiber: 5.29g
  • Sugar: 2.96g
  • Protein: 24.20g
  • Cholesterol: 166.60mg
  • Sodium: 1089.62mg
  • Calcium: 143.94mg
  • Potassium: 736.13mg
  • Iron: 5.23mg
  • Vitamin A: 113.77µg
  • Vitamin C: 23.95mg
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