Active Time:
20 minutes
Total Time:
20 minutes
Servings:
4
Nutrition Profile:
Sesame-Free, Diabetes-Appropriate, Soy-Free, Heart-Healthy, High-Protein, Egg-Free
Ingredients:
- 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
Directions:
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.
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.
