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.
Cook gnocchi in a large pot of salted water according to directions on the package (don’t drain water).
Once cooked through, remove gnocchi with a slotted spoon and transfer to a large bowl.
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.
Meanwhile, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.
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.
Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.
- 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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