Gnocchi with Pesto and Shrimp

Ingredients

• 1 package gnocchi , 16 ounce
• 2 tablespoons olive oil , divided
• 1 bunch fresh asparagus , trimmed and sliced
• 2 cloves garlic , minced
• 1 pound uncooked medium shrimp , peeled and deveined
• 5 ounces pesto , divided
• 2 tablespoons fresh lemon juice , divided

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Transfer to a bowl using a slotted spoon; set aside.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté until asparagus is tender, about 5 minutes. Transfer to a plate.

3. 3

   Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice; sauté until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining 1 tablespoon lemon juice; stir to combine.