Easy Lemon-Pesto Gnocchi Shrimp and Asapargus

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 lb Asparagus
  • 1/2 tsp Lemon, zest

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1/3 cup Pesto, store-bought or homemade

• Pasta & Grains

  • 1 (16 oz pkg. Dellalo potato gnocchi

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cookingclassy.com

Ingredients

• 1 (16 oz) pkg. Dellalo Potato Gnocchi
• Salt
• 1 lb asparagus, tough ends trimmed, remaining diced into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1/3 cup store-bought or homemade pesto, at room temperature if refrigerated
• 1/2 tsp lemon zest
• 1 Tbsp fresh lemon juice

Directions

• Cook gnocchi in a large pot of salted water according to directions on package (dont drain water). Once cooked through remove gnocchi with a slotted spoon and transfer to a large bowl. Cook asparagus in boiling water used to cook gnocchi, until asparagus is tender, about 4 - 5 minutes, then drain and transfer to bowl with gnocchi. Cover and keep warm.
• Meanwhile heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper and cook 1 1/2 minutes then rotate and cook shrimp on opposite side just cooked through and opaque, about 1 - 1 1/2 minutes longer. Transfer shrimp to bowl with gnocchi and asparagus. Toss with lemon juice and pesto. Sprinkle with lemon zest. Serve immediately.
• Recipe source: inspired by my Pesto Pasta with Asparagus and Shrimp and My Recipes