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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
Preptime   15 min

Ingredients
2 quarts plus 1 tbsp water
1 16-oz pkg of gnocchi (vacuum packed)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
 
4 teaspoons extravirgin olive oil
1/4 teaspoon salt

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 gnocchi 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 tablespoon 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 salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.


Originally Submitted
5/1/2010





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