YUMM! No Takeout! Creamy Pesto Shrimp with Gnocchi & Peas #fitfam
Ciao, Bella! Shrimp & Gnocchi: Your Chic 20-Minute Italian Escape! Darlings, craving a taste of Italy without sacrificing your precious style time? Look no further! This speedy shrimp and gnocchi number is the epitome of effortless elegance on a plate. Imagine: succulent shrimp twirling with pillowy soft gnocchi, all enveloped in a luscious, creamy pesto embrace dotted with vibrant green peas. Bellissima!
But the best part? This culinary masterpiece comes together faster than you can say “Prada sale,” just a breezy 20 minutes! Feel like switching things up? Toss in some tender broccoli florets or sleek asparagus spears for a seasonal twist. And for a little zing, a sprinkle of crushed red pepper adds a touch of fiery flair. Finish with a dusting of grated Parmesan for that ultimate savory sophistication. This, my friends, is weeknight dining, elevated. Mwah!
Ingredients
- 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
Directions
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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.
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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.
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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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Eatwell.com
Nutrition Information
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