NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.5 cup Chickpea gnocchi

0.5 cup Cherry tomatoes

1.5 cup Baby arugula

0.5 tbsp Walnuts

1 tbsp Parmesan cheese

0.25 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small food processor, pulse 1 cup of arugula, walnuts, parmesan, garlic, lemon juice, and half the olive oil until a vibrant, slightly textured pesto forms.

• 2

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 3

  Add the cherry tomatoes to the skillet and cook for 3 minutes until the skins begin to blister and soften.

• 4

  Add the shrimp to the skillet, seasoning with half the salt and pepper, and sear for 2 minutes per side until pink and opaque.

• 5

  Remove the shrimp and tomatoes from the pan; add the chickpea gnocchi and pan-fry for 5-6 minutes until golden brown and crispy on the outside.

• 6

  Return the shrimp and tomatoes to the pan, add the arugula pesto and remaining fresh arugula, tossing gently until everything is coated and warmed through.

• 7

  Season with the remaining salt and pepper before serving.