Gnocci with Shrmp, Asparagus, and Pest0
By Rosemary140
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
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
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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