Gnocchi and shrimp pesto is a dinner for those nights when you want something easy, fast, requires minimal chopping, and minimal cleanup. For the basil pesto, I used half of a 6 oz. jar that I picked up in my grocery store pasta aisle. If you happen to have homemade pesto, even better! Keep in mind, store-bought pesto tends to be on the salty side, so be sure to limit the salt used in the preparation of this dish.
Looking for more easy recipes involving shrimp? Try my easy oven-baked risotto with sauteed shrimp and New Orleans-style BBQ shrimp.
Prep Time 5 minutes
Cook Time 20 minutes
Serves 2-3 people
Ingredients
1 lb bag frozen brussels sprouts
Salt and Pepper, to taste
17.6 oz package gnocchi
1 tbsp olive oil
1 lb frozen shrimp, thawed (tail off, peeled, and deveined)
1 cup grape tomatoes, halved
3 oz basil pesto sauce
Preparation
Preheat oven to 425 F then prep a baking sheet with aluminum foil. Spread frozen brussels sprouts on the baking sheet and season with salt and pepper. Roast for 20 minutes.
While the brussels sprouts are roasting, fill a medium saucepan with water, bring to a boil, then salt the water. Add gnocchi and cook until they float, which takes anywhere from 3-5 minutes.
Meanwhile, in a separate pan, heat olive oil then add your shrimp and cook until almost opaque. At this point add in your tomatoes and sprinkle a little pepper. Using a slotted spoon, transfer gnocchi to your pan with the shrimp and tomatoes. Gently combine, then stir in the pesto. Divide among serving bowls.
When the vegetables come out of the oven, divide among your serving bowls, and enjoy your gnocchi with shrimp pesto.
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