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!
Servings 6
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.