Shrimp, Zucchini and Pesto Gnocchi
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Ingredients
  • ½ cup of homemade or store-bought pesto
  • 30 oz. of pre-made gnocchi or homemade
  • 2 medium zucchini, washed and sliced
  • 1½ lbs of fresh unpeeled shrimp
  • 2 tsp minced shallots
  • 1 TBSP minced garlic
  • 3 TBSP of olive oil
  • 1 tsp salt and pepper each
  • ½ tsp crushed red pepper flakes
  • For the marinade:
  • 3 TBSP of olive oil
  • 2 TBSP of Worcestershire sauce
  • 1 TBSP lemon juice
  • 1 tsp salt and pepper each
  • 1 tsp red wine vinegar
  • 1 tsp ground thyme
  • 4 TBSP butter, melted
Instructions
  1. Mix together the marinade and toss it with the shrimp. Allow to marinate for 2 hours in the refrigerator.
  2. Boil the gnocchi according to the package directions. Drain and set aside.
  3. Heat 2 TBSP of oil in a large skillet. Saute the zucchini, garlic and shallots for 7-8 minutes on medium high heat until the zucchini is slightly charred. Add in the shrimp and cook for another 3-4 minutes until the shrimp shells are hot pink and the shrimp is opaque. Transfer the shrimp and veggie mixture into a large serving bowl. In the same skillet, heat 1 TBSP of olive oil and toss in the gnocchi, stirring it around until the gnocchi starts to turn brown around the edges.
  4. Add the gnocchi to the shrimp and zucchini and toss with the pesto, salt, pepper and crushed red pepper flakes. Serve immediately.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/04/28/shrimp-zucchini-and-pesto-gnocchi/