Ingredients

• 1 , 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.

Nutrition per serving