1 16-ounce package shelf-stable gnocchi
½ cup sliced shallot
1 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
¾ cup reduced-sodium chicken broth
1 lb raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
¼ tsp freshly ground pepper
pinch of salt
2 Tbsp lemon juice
⅓ cup grated parmesan cheese
1. 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.
2. 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.
3. 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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 464
- Calories from fat 90
- Total Fat 10gm 15%
- Sodium 511mg 21%
- Total Carbohydrates 65gm 22%
- Fiber 3gm 12%
- Protein 28gm
- Cholesterol 149mg 50%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.