NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

0.5 cup Potato gnocchi

1 cup Baby arugula

1 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tbsp Lemon juice

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook gnocchi according to package instructions until they float, then drain.

• 2

  In a food processor, pulse arugula, olive oil, parmesan, garlic, and lemon juice until a smooth, vibrant green pesto forms.

• 3

  Season shrimp with sea salt and black pepper.

• 4

  Heat a non-stick skillet over medium-high heat and sear shrimp for 2 minutes per side until opaque and firm.

• 5

  Add cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to blister and soften.

• 6

  Lower the heat, add the cooked gnocchi and arugula pesto to the skillet, tossing gently to coat everything evenly.

• 7

  Serve immediately while the pesto is fresh and aromatic.