May 18, 2024

This lightning-fast recipe comes together in just 20 minutes and features succulent shrimp, pillowy gnocchi, vibrant peas, and a creamy pesto sauce.

Feel free to customize! Swap the peas for other veggies like broccoli or asparagus. Want a touch of heat? Add a sprinkle of crushed red pepper. Craving a richer flavor? Top it with grated Parmesan cheese.

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (12-ounce) package refrigerated potato gnocchi
  • 8 ounces large peeled and deveined raw shrimp (about 8), patted dry
  • 1 cup frozen peas
  • 1/3 cup half-and-half, divided (plus 2 tablespoons)
  • 1/2 teaspoon ground pepper
  • 1/4 cup refrigerated basil pesto

Instructions:

  1. Crispy Gnocchi: Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 8-10 minutes until golden brown in spots and plumped. Transfer the cooked gnocchi to a bowl and set aside. Don’t wash the pan!

  1. Seared Shrimp & Peas: Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the shrimp and cook, stirring often, for about 2 minutes until pink on the outside and translucent in the center. Add the frozen peas and cook, stirring constantly, for about 1 minute until they just start to soften.

  1. Creamy Pesto Sauce: Return the cooked gnocchi, ⅓ cup of half-and-half, and pepper to the pan. Stir and cook for about 2 minutes, until the sauce thickens slightly.

Final Touches: Remove the pan from heat and stir in the pesto and the remaining 2 tablespoons of half-and-half. Divide the mixture between 4 shallow bowls and enjoy!

Nutrition Information (per 1 cup serving):

  • Calories: 398
  • Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 109mg
  • Carbohydrates: 41g
  • Total Sugars: 4g
  • Added Sugars: 0g
  • Protein: 20g
  • Fiber: 3g
  • Sodium: 531mg
  • Potassium: 283mg

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