Creamy Pesto Shrimp with Gnocchi & Peas

Caregory : Dinner Ideas

This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor.


    • 2 tablespoons extra-virgin olive oil, divided

    • 1 (12 ounce) package refrigerated potato gnocchi

    • 8 ounces large peeled and deveined raw shrimp (about 8), patted dry

    • 1 cup frozen peas

    • 1/3 cup half-and-half plus 2 tablespoons, divided

    • 1/2 teaspoon ground pepper

    • 1/4 cup refrigerated basil pesto


    1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.
    2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.
    3. Remove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.