Before I even get into it... this is by far my favorite recipe so far in this blog series. It just comes together so well and tastes AMAZING!!! I highly recommend :) This is my second submission for my Eat to Live challenge and will be serving as lunch a few times this week
Here is the link...
I modified the amount of gnocchi (decreased by 2 oz) simply because of the bag I found in the store.
3 T extra virgin olive oil
14 oz package frozen gnocchi
1/2 cup sliced scallions
1 bunch asparagus, trimmed and cut into thirds
3/4 cup reduced sodium chicken broth
1 lb raw shrimp, peeled & deveined
1/4 t fresh ground pepper
pinch of salt
2 T lemon juice
1/3 cup grated Parmesan cheese
Heat 1 T oil in large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6-10 min. Transfer to bowl.
Add the remaining 2 T oil and scallions to the pan, cook over medium heat, stirring, until beginning to brown 1-2 min. Stir in asparagus and broth. Cover and cook until asparagus is barely tender, 3-4 min. Add shrimp, pepper and salt; cover and simmer until shrimp is pink and just cooked through, 3-4 min.
Return the gnocchi to skillet along with lemon juice and cook, stirring, until heated through, about 2 min. Remove from heat, sprinkle with cheese, cover and let stand until cheese is melted, about 2 min.
12 g fat
46 g carb
28 g protein
7 g fiber
685 g sodium