Gnocci with Shrmp, Asparagus, and Pest0

Gnocci with Shrmp, Asparagus, and Pest0
Gnocci with Shrmp, Asparagus, and Pest0

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 8 cups plus 1 Tbsp water, divided

  • 1-16 ounce package vacuum packed gnocci

  • 4 cups (1-inch) slices asparagus (about 1 lb)

  • 1 lb peeled and deveined large shrimp, coarsely chopped

  • 1 cup fresh basil leaves

  • 2 Tbsp pine nuts, toasted

  • 2 Tbsp preshredded Parmesan cheese

  • 2 tsp fresh lemon juice

  • 2 tsp bottled minced garlic

  • 4 tsp extra-virgin olive oil

Directions

Bring 8 cups water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to the surface). Remove with a slotted sppon and place in a large bowl. Add asparagus and shrimp to water; cook 5 minutes or until shrimp are done. Drain and add mixture to gnocchi. Combine remaining 1 Tbsp water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on and process until well blended. Add basil mixture to shrimp mixture; toss well to coat. Serve immediately.

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