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5 from 1 vote

Pesto Shrimp with Gnocchi and Asparagus

Get dinner on the table fast with this 20 Minute Pesto Shrimp with Gnocchi and Asparagus! This easy recipe makes for a delicious dinner any night of the week! One the whole family will love!
Course Entree
Cuisine Italian
Cook Time 20 minutes
Total Time 20 minutes
Servings 6
Author Trish - Mom On Timeout


  • 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


  • 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.