- 4
- 10 mins
- 20 mins
Ingredients
- For the pesto (can also use store-bought pesto if short on time):
- 2 quarts plus 1 tbsp. water, divided
- 1 (16 ounce) package vacuum-packed gnocchi
- 4 cups sliced asparagus (about 1 pound)
- 1 pound peeled and deveined shrimp
- 2 tbsp. olive oil
- salt and pepper to taste
- 1 cup basil leaves
- 2 tbsp. toasted pine nuts
- 2 tbsp. grated parmesan cheese
- 2 tsp. fresh lemon juice
- 2 tsp. minced garlic
- 4 tsp. extra-virgin olive oil
Preparation
Step 1
1. Bring 2 quarts water to boil in a pot. While waiting for water to boil, heat olive oil in a large saute pan over medium-high heat. Add the shrimp and asparagus and season with salt and pepper. Cook 5 minutes or until shrimp are cooked through. Remove from heat. If there is a lot of liquid in the pan, drain it off.
2. Meanwhile, add gnocchi to boiling water. Cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi from water with a slotted spoon and place in pan with shrimp and asparagus.
3. Prepare pesto sauce or add store-bought sauce to the pan. Stir gently and serve immediately.
Homemade Pesto Sauce
Combine 1 tbsp. water, basil and next 4 ingredients (minus olive oil) in a food processor; process until smooth, scraping sides. Drizzle olive oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat.