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Gnocchi with Shrimp, Asparagus and Pesto Recipe

   
 

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     Gnocchi with Shrimp, Asparagus and Pesto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 quarts plus 1 Tbsp water, divided
16 oz vacuum-packed pkg gnocchi
4 cups (1 inch slices) asparagus (about 1 lb)
1 lb peeled and deveined shrimp
1 cup basil leaves
2 Tbsp pine nuts, toasted
2 Tbsp preshredded parmesan cheese
2 tsp fresh lemon juice
2 tsp minced garlic
 
4 tsp extra virgin olive oil

Instructions
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon, place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 Tbsp water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well-blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.


Originally Submitted
3/23/2012





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