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<\/p>\n7 points<\/p>\n
Yield:<\/span> 4 servings (serving size: 2 cups)<\/span><\/p>\n 2 quarts plus 1 tablespoon water, divided <\/span><\/p>\n <\/p>\n 1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.<\/p>\n 2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.<\/p>\n <\/span> 7 points Yield: 4 servings (serving size: 2 cups) 2 quarts plus 1 tablespoon water, divided1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)4 cups (1-inch) slices asparagus (about 1 pound)1 pound peeled and deveined large shrimp, coarsely chopped1 cup basil leaves2 tablespoons pine nuts, toasted2 tablespoons preshredded Parmesan cheese2 teaspoons fresh lemon juice2 teaspoons bottled … <\/p>\n
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extra-virgin olive oil<\/p>\n
CALORIES 355 ; FAT 9.3g (sat 1.6g,mono 4.5g,poly 2.5g); CHOLESTEROL 170mg; CALCIUM 108mg; CARBOHYDRATE 42.7g; SODIUM 747mg; PROTEIN 26.5g; FIBER 3g; IRON 5.7mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"