Creamy Pesto Shrimp with Gnocchi & Peas Is a 20-Minute Dinner


Active Time:

20 minutes

Total Time:

20 minutes



Nutrition Profile:

Sesame-Free, Diabetes-Appropriate, Soy-Free, Heart-Healthy, High-Protein, Egg-Free


- 2 tablespoons of extra-virgin olive oil, divided

- 1 (12-ounce) package of refrigerated potato gnocchi

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

- 1 cup of frozen peas

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

- 1/2 teaspoon of ground pepper

- 1/4 cup of refrigerated basil pesto


1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring occasionally, until golden brown in spots and plump, for about 8 to 10 minutes.


Transfer to a bowl without wiping the pan clean.

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

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

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.