PPN: Gnocchi with Shrimp and Asparagus

This is not what I was going to share with you for this week's Presto Pasta Night (hosted right here!), but it was so delicious last night I had to share it with you sooner rather than later.

As I was driving home from work yesterday I realized (a) it had been a very long day, (b) I was very tired, and (c) I hadn't taken anything out for dinner.  I seriously thought about ordering pizza but I knew that I had little cash in my wallet (I don't usually carry much at all), and I hate paying for meals out with anything but cash (okay, I'm weird that way).   I remembered a recipe I read in this month's Eating Well magazine that I had bought the stuff for this week and decided to give it a try (with a few modifications, of course!).

Here's the original recipe.  I think I'm going to definitely have to keep a bag of frozen shrimp in the freezer from now on - it went together very quickly and the results were outstanding.  My biggest changes were to use frozen gnocchi instead of the shelf stable type, garlic instead of shallots, butter instead of olive oil, and an addition of some white wine (omitting the chicken broth).  Yikes, looks like I really changed things!

I was surprised at the richness of the sauce that the little bit of butter and white wine made with the creaminess of the gnocchi.  Try it - I'm sure you'll love it too!

Gnocchi with Shrimp and Asparagus
(modified from Eating Well Magazine)

• 1 pound frozen gnocchi
• 2 tablespoons butter
• 4 garlic cloves, sliced
• 1 pound raw shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 3 inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup white wine
• juice from 1/2 lemon
• Parmesan cheese, to serve

1. Cook the gnocchi as directed on the package.
2. Heat butter in a large skillet over medium heat.  Add the garlic and cook until fragrant, about 2 minutes.  Add in the shrimp and asparagus along with the salt and pepper and cook until the shrimp is pink and cooked, about 5 or 6 minutes if frozen, 3 to 4 minutes if defrosted.
3. Add in the wine, lemon juice and gnocchi and toss to coat.  Heat through.
4. Sprinkle with Parmesan cheese to serve.

Comments

[paula]

Argh! I forgot to finish my pasta post last night. I guess tonight is too late? I will save it for next time you host. Maybe. It was really good - I'm anxious to share it.

I saw the cutest tiny gnocchi in the newest, biggest Giant in Harrisburg last night. I almost grabbed them but since I'm headed up to your area for a wedding this weekend, I decided not to. They were in the refrigerated section. I love gnocchi.

[Alisha]

Paula, if you wanted to post it tonight I can put it in but I'm sure it's too late now. I look forward to seeing what you created though!

Hmm.. I'll have to look for tiny gnocchi - I'm sure you have a bigger selection closer to you than I do up here.

Safe travels this weekend - it's supposed to be gorgeous - I'm sure you'll have a wonderful time!

[Pot Sets]

Wow! You really did make some changes to the original recipe, however, your modifications sound incredibly delicious. I guess you can now say that your recipe is "original". The frozen gnocchi is on my grocery list along with fresh asparagus. I already have fresh shrimp in my freezer. I'm looking forward to this tasty dish with a glass of white wine.