Pesto Shrimp with Gnocchi and Asparagus

5 from 2 votes

Pesto Shrimp with Gnocchi and Asparagus

This Pesto Gnocchi with Shrimp is a vibrant, flavorful dish that comes together in just 20 minutes. Perfect for busy weeknights, or a special dinner, the tender potato gnocchi pairs beautifully with shrimp, asparagus, and zesty lemon. Tossed in basil pesto, it's a comforting yet fresh meal that everyone will love.

Course Entree

Cuisine Italian

Keyword pesto gnocchi with shrimp

Cook Time 20

Total Time 20

Servings servings

Calories 232kcal

Author Trish - Mom On Timeout

Ingredients

16 oz potato gnocchi
16 oz jumbo or large shrimp, peeled and deveined
16 oz asparagus, ends removed, cut into bite-size pieces
2 tbsp extra virgin olive oil, divided
2 tbsp unsalted butter, divided
2 tbsp lemon juice
4 tbsp basil pesto (more or less depending on preference)
1 oz Parmesan cheese, shaved or grated
salt and pepper to taste

Instructions

Bring water to a boil in a large 3 quart pot. Salt generously.
Season shrimp with salt and pepper.
Add one tablespoon of olive oil and one tablespoon of butter to a large skillet over medium-high heat.
Add shrimp and sauté for about 2 minutes. Flip shrimp over and continue cooking until shrimp are pink and no longer translucent, about one minute longer. Remove shrimp from skillet.
Add remaining tablespoon of olive oil and tablespoon of butter to the skillet.
Add asparagus and lemon juice and toss to combine.
Sauté for 3 to 5 minutes or until asparagus are crisp-tender and bright green in color.
At the same time you are sautéing the asparagus, add the gnocchi to the pot of boiling water and cook according to package directions, about 2 minutes. Remove gnocchi with a slotted spoon.
Add gnocchi and shrimp to the skillet with the asparagus. Top with pesto and gently stir to combine.
Top with Parmesan cheese and serve immediately.

Video

Notes

Storage Information

Refrigerator: Allow the dish to cool to room temperature before storing. Place the leftovers in an airtight container and store them in the fridge for up to 2 days.

Freezing: I don't recommend freezing this recipe as it will affect the texture too much.

Reheating: When ready to enjoy, reheat the pesto gnocchi in a skillet over medium heat with a small amount of olive oil or butter. You can also microwave it in short bursts, stirring in between, to ensure even heating. Note that shrimp may become a bit tough after reheating, so it's best enjoyed fresh if possible.

Nutrition