Super Easy
Pesto Shrimp Gnocchi
Arugula-Avocado Salad
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 3 Tbsp olive oil, divided
- 1 (12-oz) pkg refrigerated skillet gnocchi
- ¾ lb peeled and deveined, large raw shrimp
- ½ (6.2-oz) jar creamy Genovese pesto
- ¼ cup low sodium chicken broth
Instructions
- Cook gnocchi in 2½ Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until toasted, stirring occasionally. Remove from skillet; keep warm.
- Cook shrimp ½ Tbsp hot oil in skillet over medium-high heat 3 minutes. Add pesto and broth; cook until shrimp are done and sauce is thoroughly heated. Serve shrimp over gnocchi.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- 1 avocado, sliced
- ⅓ cup thinly sliced red onion
- 3 Tbsp balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
524
|
163
|
687
|
| Fat (g) | 28 | 14 | 42 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 45 | 9 | 54 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 962 | 152 | 1114 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
