Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 522
- Carbohydrate: 28g
- Fat: 33g
- Fiber: 5g
- Protein: 31g
- Sugar: 2g
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