Description
Indulge in the exquisite flavors of creamy pesto shrimp served with pillowy gnocchi and sweet peas. Learn how to make this delectable dish today!
Ingredients
- 2 tbsp (30 ml) vegetable oil, divided
- 1 (340 g) package refrigerated potato gnocchi
- 8 oz (225 g) large peeled and deveined raw shrimp (about 8), patted dry
- 240 ml frozen peas
- 80 ml beef broth, divided
- 1/2 tsp (3 ml) ground pepper
- 60 g refrigerated basil pesto
Instructions
- Warm 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the gnocchi and cook, stirring occasionally, until they have patches of golden brown and are plump, about 8 to 10 minutes. Move them to a separate bowl, leaving the pan as is.
- Pour the remaining tablespoon of oil into the skillet and keep the heat at medium. Place the shrimp in the pan and stir frequently until they turn pink on the outside but remain slightly opaque in the center, approximately 2 minutes. Toss in the peas and continue stirring constantly until they begin to soften, about 1 minute. Mix in the gnocchi you set aside, along with 80 ml of beef broth and pepper, and let it cook until it thickens slightly, which should take about 2 minutes.
- Take the skillet off the heat, then blend in the pesto and the remaining 80 ml of beef broth. Serve the dish evenly into 4 shallow bowls.
