Recipe information
Yield
Makes 4 servings
Ingredients
3
/4 lb large shrimp (about 30 pieces), peeled and deveined
2
tbsp extra-virgin olive oil
2
tsp chopped fresh rosemary
1
tsp chopped fresh parsley
1
/4 tsp red pepper flakes
1
clove garlic, finely chopped
3
cups frozen potato gnocchi
1
/4 cup fresh peas
1
tbsp thinly sliced green onion
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Preparation
Toss shrimp with 1 tbsp oil, rosemary, parsley, red pepper flakes, and garlic and refrigerate 3 hours. Bring 8 cups well-salted water to a boil; add gnocchi. Drain when gnocchi float (about 5 minutes), reserving 1/4 cup liquid. Combine remaining 1 tbsp oil with shrimp, peas and green onion in a large sauté pan over high heat; season with salt and pepper. Add gnocchi and pasta liquid and cook until shrimp are pink and just cooked through, about 5 minutes. Serve warm.
Nutrition Per Serving
Nutritional analysis per serving 332 calories
8.7 g fat (1.2 g saturated fat)
39.9 g carbohydrates
23.8 g protein
4.2 g fiber
#### Nutritional analysis provided by Self