Gnocchi With Shrimp, Asparagus, and Pesto
From Cooking Light, July, 2007 from the Superfast section. This recipe uses a package of already prepared gnocchi but uncooked shrimp and you make the pesto. If you followed but used prepared shrimp and bottled pesto-that would be SUPER FAST! I haven't tried it yet but like the way this sounds. Serving size is 2 cups.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2quarts water
- 1tablespoon water
- 1(16 ounce) package gnocchi, vacuum-packed such as Vigo- I have a frozen package from Trader Joe's
- 1
- 1
- 1cup basil leaves
- 2
- 2
- 2teaspoons fresh lemon juice
- 2
- 4teaspoons extra virgin olive oil
- 1⁄4teaspoon salt
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DIRECTIONS
- Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
- Remove with a slotted spoon; place in a large bowl.
- Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
- Drain and add the shrimp and asparagus to the gnocchi.
- Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
- Drizzle oil through food chute with processor on; process until well blended.
- Add salt and basil mixture to shrimp mixture; toss to coat.
- Serve immediately.
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