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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 312.9
  • Total Fat: 11.1 g
  • Cholesterol: 87.0 mg
  • Sodium: 528.9 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 18.8 g

View full nutritional breakdown of Shrimp with Asparagus, Pesto and Gnocchi calories by ingredient
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Shrimp with Asparagus, Pesto and Gnocchi

Submitted by: TUBLADY

Introduction

Potato dumplings, or Gnocchi served with fresh ingredients make for a healthy comfortable meal. Potato dumplings, or Gnocchi served with fresh ingredients make for a healthy comfortable meal.
Number of Servings: 4

Ingredients

    2 quarts plus 1 tablespoon water divided.
    1 16 oz. package of vacuum packed gnocchi ( such as Vigo)
    4 cups (1inch) sliced asparagus ( about 1 pound)
    1 pound of large (about 32 shrimp) peeled and divined large shrimp, coarsely chopped , save 12 for plating.
    1 cup basil leaves
    2 tablespoons pine nuts toasted ( Watch carefully)
    toast in pan, do not burn. or a few minutes in oven.
    2 tablespoons shredded parmesan cheese
    2 teaspoons fresh lemon juice
    2 teaspoons minced garlic
    5 teaspoons extra virgin olive oil

Directions

1. Bring 2 quarts of water to boil in a large pot. ( Dutch oven)
Add gnocchi to pot , cook 4 minutes or until done. ( Gnocchi will rise to the surface). Remove with a slotted spoon, place in a large bowl. Add the asparagus and shrimp to pan with 1 teaspoon olive oil. Cook till shrimp are done, about 5 minutes. Drain . Add shrimp mixture to bowl with gnocchi.
2. Combine remaining 1 tablespoon of water, basil, and next 4 ingredients through garlic in a food processor or blender. Process until smooth. scrape sides if necessary. Drizzle the 4 teaspoons of olive oil through food chute with food processor running until well blended. Add basil pesto mixture to bowl with gnocchi ,shrimp and asparagus.
Toss to coat.
serve immediately

Serving Size: 4, 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TUBLADY.






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