Spicy Pepper Pesto Shrimp with Pan Fried Gnocchi
Make this beautiful shrimp and gnocchi pesto dish in just one skillet. It's ready in about 15 minutes!
Ingredients
- 1 tablespoon avocado or olive oil
- 16 ounces gnocchi
- 1 teaspoon avocado or olive oil
- 1/2 red bell pepper, seeded, diced
- 1 garlic clove, diced
- 16 ounces shrimp, thawed
- 4 tablespoons Foraged & Found Sea Asparagus Pesto
- 1 teaspoon red pepper flakes
- 2 tablespoons Parmesan cheese
- juice of 1/2 lemon
- 1 tablespoon butter, melted
Instructions
- To a large non-stick skillet or cast iron pan, add 1 tablespoon oil and heat on medium-high heat.
- Add gnocchi and pan fry for 2-3 minutes. Flip, and fry for an added 2-3 minutes until golden brown on both sides.
- Remove from pan and allow to drain on paper towel lined plate.
- To same skillet, add 1 teaspoon oil and heat on medium-high heat. Add peppers and saute for 1-2 minutes, until fragrant. Add garlic and saute for 30 seconds, do not allow to burn.
- Add shrimp and saute for 4-5 minutes until opaque.
- Reduce heat to low. Add pesto and red pepper flakes, stir to combine, encouraging pesto to adhere to the shrimp.
- Add gnocchi to the skillet, then add Parmesan cheese, lemon juice and melted butter. Toss to combine and serve at once.
Serving: 1, Calories: 588kcal, Carbohydrates: 60g, Protein: 36g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 286mg, Sodium: 1279mg, Fiber: 3g, Sugar: 9g
Did you make this recipe?Please leave a review or share a photo on Instagram.