Skillet Gnocchi with Shrimp & Asparagus
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi
- ½ cup sliced shallots
- 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
- ¾ cup reduced-sodium chicken broth
- 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
- ¼ teaspoon freshly ground pepper
- Pinch of salt
- 2 tablespoons lemon juice
- ¹⁄8 cup grated Parmesan cheese
- 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.
- 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.
- 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.
- Serves 4 at 1 1/2 cups, 473 cals, 2 sat fat, 165 chol, 65 carb, 33 protein 490 sodium
