ClosePhoto:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallActive Time:20 minsTotal Time:20 minsServings:4Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1(12 ounce) packagerefrigeratedpotato gnocchi8ounceslarge peeled and deveinedraw shrimp(about8), patted dry1cupfrozen peas1/3cuphalf-and-halfplus2tablespoons, divided1/2teaspoonground pepper1/4cuprefrigeratedbasil pestoDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallRemove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallNutrition InformationServing Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mgEatingWell.com, March 2024Rate ItPrint
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Photo:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Active Time:20 minsTotal Time:20 minsServings:4Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallCook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1(12 ounce) packagerefrigeratedpotato gnocchi8ounceslarge peeled and deveinedraw shrimp(about8), patted dry1cupfrozen peas1/3cuphalf-and-halfplus2tablespoons, divided1/2teaspoonground pepper1/4cuprefrigeratedbasil pestoDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallRemove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallNutrition InformationServing Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mgEatingWell.com, March 2024Rate ItPrint
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1(12 ounce) packagerefrigeratedpotato gnocchi8ounceslarge peeled and deveinedraw shrimp(about8), patted dry1cupfrozen peas1/3cuphalf-and-halfplus2tablespoons, divided1/2teaspoonground pepper1/4cuprefrigeratedbasil pesto
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1(12 ounce) packagerefrigeratedpotato gnocchi
8ounceslarge peeled and deveinedraw shrimp(about8), patted dry
1cupfrozen peas
1/3cuphalf-and-halfplus2tablespoons, divided
1/2teaspoonground pepper
1/4cuprefrigeratedbasil pesto
DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallRemove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallNutrition InformationServing Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mgEatingWell.com, March 2024
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallHeat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallRemove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallNutrition InformationServing Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mg
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring occasionally, until golden brown in spots and plump, 8 to 10 minutes. Transfer to a bowl. Do not wipe the pan clean.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shrimp; cook, stirring often, until pink on the outside but translucent in the center, about 2 minutes. Add peas; cook, stirring constantly, until just starting to soften, about 1 minute. Stir in the reserved gnocchi, 1/3 cup half-and-half and pepper; cook until slightly thickened, about 2 minutes.
Remove from heat; stir in pesto and the remaining 2 tablespoons half-and-half. Divide the mixture among 4 shallow bowls.
Nutrition InformationServing Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mg
Nutrition Information
Serving Size: 1 cupCalories 398, Fat 17g, Saturated Fat 4g, Cholesterol 109mg, Carbohydrates 41g, Total Sugars 4g, Added Sugars 0g, Protein 20g, Fiber 3g, Sodium 531mg, Potassium 283mg
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
EatingWell.com, March 2024
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