Ingredients
2tbspolive oil
1lbasparagus,tough ends removed, and cut into 2″ pieces
1lblarge shrimp,peeled and de-veined
16ozgnocchi,(1 pkg.), vacuum-packed
¼cuppesto,homemade or store-bought
salt and freshly ground black pepper
parmesan
toasted pine nuts
Preparation
Heat olive oil in a skillet over medium heat. Add asparagus and saute for 3 minutes. Then add shrimp, season everything with salt and (lots of!) freshly ground black pepper, and continue sauteing until shrimp are cooked (pink and no longer translucent). Remove from heat.
Meanwhile, bring 2 quarts of generously-salted water to a boil in a large pot. Add gnocchi to pan; cook 3-4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus, shrimp and pesto, and then stir until everything is evenly coated.
Add extra garnishes if you’d like. Serve immediately.
