Creamy Pesto Shrimp Gnocchi Skillet

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 16 oz shelf-stable potato gnocchi
• 1 lb large shrimp, peeled and deveined
• 1/2 cup basil pesto
• 3/4 cup heavy cream
• 1 pint cherry tomatoes
• 3 cups fresh spinach
• 4 garlic cloves
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon

Instructions

1. 1Pat the shrimp dry and season lightly with salt and black pepper; set aside near the stove.
2. 2Heat olive oil in a large deep skillet over medium-high heat until it shimmers.
3. 3Add the shrimp in a single layer and cook 1–2 minutes per side until just opaque and lightly pink; transfer to a clean plate.
4. 4In the same skillet, add the halved cherry tomatoes and minced garlic; cook 2–3 minutes until the tomatoes begin to blister and release juices.
5. 5Pour in the heavy cream and pesto, stirring to create a smooth pink-green sauce; bring to a gentle simmer.
6. 6Add the gnocchi straight from the package, stirring to coat; cover and cook 4–5 minutes, stirring once, until the gnocchi are tender and plump.
7. 7Fold in the fresh spinach and cook 1 minute until just wilted.
8. 8Return the shrimp and any accumulated juices to the skillet, tossing gently to warm through without overcooking.
9. 9Stir in most of the Parmesan, squeeze the lemon juice over the top, taste and adjust salt, then finish with remaining cheese and serve hot.