creamy-pesto-shrimp-with-gnocchi-peas

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.

Ingredient

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

Direction

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.
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.
Remove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.

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Creamy Pesto Shrimp with Gnocchi & Peas

Ingredient

Direction

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