Creamy Pesto Shrimp with Gnocchi & Peas

5.0
(5)
5 Reviews

This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor.

By
Craig Ruff
Craig Ruff
Craig Ruff
Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants.
EatingWell's Editorial Guidelines
Published on March 18, 2024
Tested by
Catherine Jessee
Catherine Jessee
Tested by Catherine Jessee

Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of Creamy Pesto Shrimp with Gnocchi & Peas
Photo:

Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Active Time:
20 mins
Total Time:
20 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Friendly Soy-Free Heart-Healthy High-Protein Egg-Free
the ingredients to make the Creamy Pesto Shrimp with Gnocchi & Peas

Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
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Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 (12 ounce) package refrigerated potato gnocchi

  • 8 ounces large peeled and deveined raw shrimp (about 8), patted dry

  • 1 cup frozen peas

  • 1/3 cup half-and-half plus 2 tablespoons, divided

  • 1/2 teaspoon ground pepper

  • 1/4 cup refrigerated basil pesto

Directions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.

    a step in making the Creamy Pesto Shrimp with Gnocchi & Peas

    Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall

  2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.

    a step in making the Creamy Pesto Shrimp with Gnocchi & Peas

    Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall

  3. Remove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.

    a step in making the Creamy Pesto Shrimp with Gnocchi & Peas

    Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall

Nutrition Information

Serving Size: 1 cup

Calories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mg

EatingWell.com, March 2024

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