Surprisingly amazing flavor combinations like this exist. For even better flavor, use handmade gnocchi and/or pesto!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Use a high-quality store-bought or homemade pesto.
Nutrition Facts
| Calories | 522 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 206 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 11 g |
| Sodium | 573 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious!
I changed the cooking method by boiling the gnocchi then removing it with a slotted spoon into my stainless steel bowl, added the pesto and a couple of tablespoons of whipping cream that needed to be used up. To the pasta water I added the asparagus and some broccoli and boiled for about 3 minutes then drained and threw into the bowl. In another pan I added a little butter, fried the shrimp for 1-2 minutes, added the garlic, lemon juice and 1/8 tsp of red chili peppers and fried another minute or two. With a spatula I emptied the shrimp mixture into the bowl and tossed it all together. Easy and delicious! I thought we’d have some leftovers but we ate it all up! Oink.
It is really good. I had to use snow peas. I always keep the shell one the shrimp. It adds more flavor to the broth. I also added dry red peppers. It turned out well.
This was not the prettiest dish BUT it is tasty. I made a modification and cooked the shrimp first; then added the rest of the ingredients. I’ll make it again. Very fast and delicious.
This is amazing! I already have a shrimp pasta pesto in my rotation, but this is equally as good. I used homemade pesto (recipe also from this site) and added some halved cherry tomatoes so it would resemble the Italian flag (red, white, and green), and I couldn’t stop eating this. The lemon juice adds a nice brightness to the overall flavor. I will be making this often!
Fantastic recipe, highly recommend using fresh ingredients if you can. Classico pesto sauce is a suitable substitute for homemade, and shredded asiago goes well as a garnish.
This is excellent! Fast and easy if you use a jar of pesto. (I used Barilla, which is very good!)
This Is As Good As It Gets….It’s A Winner.. Chef Grant… Colo Springs, Co.
We followed the recipe. Delicious! The gnocchi is soft and chewy, the shrimp and asparagus have great texture. The herbaceous flavor of the pesto is wonderful! Yum!
butter and coconut oil is a tasty substitute to EVOO
I made homemade gnocchi and pesto with pine nuts. Also, I included cut up tomatoes, red sweet peppers, onions with fresh peeled shrimp. Awesome to add pesto in the mix while cooking the shrimp. Yummy!!!