Skillet Gnocchi with Shrimp & Asparagus
Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
½ cup sliced shallots
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
¾ cup reduced-sodium chicken broth
1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
¼ teaspoon freshly ground pepper
Pinch of salt
2 tablespoons lemon juice
⅓ cup grated Parmesan cheese
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.
Nutrition
Per Serving: 466 calories; protein 31.7g; carbohydrates 64.9g; dietary fiber 3.3g; sugars 3.6g; fat 8.8g; saturated fat 2g; cholesterol 164.6mg; vitamin a iu 1044.1IU; vitamin c 14.9mg; folate 92.1mcg; calcium 181.9mg; iron 3.9mg; magnesium 49.5mg; potassium 475mg; sodium 478.9mg; thiamin 0.1mg.