CRISPY GNOCCHI AND SHRIMP SKILLET DINNER
RECIPE TYPE
Pasta, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
1 pkg (350g) Longo’s Potato Gnocchi
1 pkg (340g) Longo’s Organic Raw Large Black Tiger Shrimp (23-30), thawed and peeled
1 small zucchini, sliced into half-moons
1/2 cup Longo’s Curato Basil & Sundried Tomato Pesto Sauce
1 pkg (315g) Longo’s Caesar Salad
Directions
Heat 3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil over medium-high heat in large nonstick skillet. Add gnocchi and sauté, stirring frequently, for about 5 minutes or until golden. Remove with slotted spoon to bowl.Return skillet to medium-high heat and sauté shrimp and zucchini with 1/4 tsp each salt and pepper for about 5 minutes or until shrimp are pink and zucchini is golden. Reduce heat to medium and stir in gnocchi and pesto. Cook, stirring frequently, for about 1 minute or until well coated and heated through.Toss salad ingredients together and serve with gnocchi.
NUTRITIONAL INFORMATION
Per serving: 420 calories
Protein 19g | Fibre 3g |
Fat 20g | Sugar 3g |
Carbs 45g | Sodium 550mg |
