Easy Gnocchi Shrimp and Asparagus with Lemony Pesto

12.16.2016

It’s right about this time of year we could all use a few super easy recipes right? The week before Christmas always seems to be really busy getting a few last minute gifts and planning and preparing a Christmas menu, oh yeah and cleaning up the house before family stops by to visit – the funnest part, not! And that is where this Easy Gnocchi Shrimp and Asparagus with Lemon-Pesto steps in. 

Easy Gnocchi Shrimp and Asapargus with Lemony Pesto

Just as the title says “Easy” this really is such an incredibly easy dinner, especially if you go the store-bought pesto route. All you have to do is cook the gnocchi, then boil the asparagus in the same pot – and meanwhile cook the shrimp in a separate skillet then toss it all together with the pesto and lemon juice. Sounds simple right? Oh it is!

Easy Gnocchi Shrimp and Asapargus with Lemony Pesto

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What makes this recipe so simple is also the use a of a store-bought gnocchi and not just any store-bought gnocchi – I used Delallo Potato Gnocchi. Delallo Gnocchi is actually the only shelf stable gnocchi I like. I also used it here for this Creamy Chicken and Gnocchi Soup. I love that it’s 85% potato which leaves it with a simple but great flavor. And have you tried it with shrimp? It might not be the first pairing you’d think of but it just works.

Easy Gnocchi Shrimp and Asapargus with Lemony Pesto

I’d always just make shrimp and pasta but once you try the shrimp and gnocchi pairing you’ll realize it’s a pretty great comfort food blend. Learn more about the versatility of shrimp here:

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Easy Lemon-Pesto Gnocchi Shrimp and Asapargus

An easy, flavorful shrimp and gnocchi dinner you'll want to make again and again. Uses store-bought gnocchi and pesto to make this a quick weeknight dinner recipe.

Course: Main Course
Cuisine: Italian
Keyword: Gnocchi, Shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 431 kcal
Author: Jaclyn

Ingredients

  • 1 (16 oz) pkg. Dellalo Potato Gnocchi
  • Salt
  • 1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
  • 1/2 tsp lemon zest
  • 1 Tbsp fresh lemon juice

Instructions

  1. Cook gnocchi in a large pot of salted water according to directions on package (don't drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl.
  2.  Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
  3. Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. 
  4. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. 
  5. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.
Nutrition Facts
Easy Lemon-Pesto Gnocchi Shrimp and Asapargus
Amount Per Serving
Calories 431 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 287mg 96%
Sodium 755mg 31%
Potassium 319mg 9%
Total Carbohydrates 46g 15%
Dietary Fiber 5g 20%
Sugars 2g
Protein 31g 62%
Vitamin A 25.5%
Vitamin C 15.5%
Calcium 24.8%
Iron 50.2%
* Percent Daily Values are based on a 2000 calorie diet.
This is a sponsored conversation written by me on behalf of Shrimp Council. The opinions and text are all mine.

2 comments

  • Sara @ Last Night’s Feast: I just bought some De Lallo whole wheat gnocchi for the first time this week and hadn’t yet decided what to do with it! I love this idea! Thanks for sharing December 17, 2016 at 11:01am Reply

  • 2pots2cook: Oh boy ! I’m in ! Thank you and have a pleasant weekend ! December 17, 2016 at 3:20am Reply

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