Shrimp and asparagus are sauteed with gnocchi in pesto for a quick and easy weeknight dinner you'll enjoy.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
522 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
