I promise this will be the last of the pasta recipes for now. I feel as if I have eaten more pasta dishes since graduation than I ever did in college. As March arrives and spring is on its way, I’ll soon look for cool recipes to beat the heat.
Skillet gnocchi with asparagus and shrimp is a wonderful transition dish from winter to spring. Serve it hot to keep you warm on a chilly day or cold as a salad for a balmy spring picnic.
Ingredients
1 bunch, asparagus
extra virgin olive oil
1 bag, frozen cooked shrimp
1 bag, potato gnocchi
3/4 cup, chicken broth
salt & pepper to taste
1 lemon
Directions
In a small pot, boil the gnocchi in salted water until they rise to the top. After they rise, cook for another 2 minutes.
Thaw the frozen shrimp and drain.
Wash and cut the asparagus into thirds.
Heat olive oil in the skillet.
Toss asparagus into the skillet and mix in chicken broth. Allow to simmer for 6 minutes, stirring occasionally.
Add the shrimp to the skillet and once the gnocchi is cooked and drained, add to the skillet.
Toss to evenly coat.
Enjoy!!
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