Lemon Shrimp with Asparagus & Zucchini Gnocchi
Serves: 4
  • 3 Tbsp butter
  • 1-16 oz package mini gnocchi
  • 1 green zucchini, diced
  • 1 yellow zucchini, diced
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 bunch asparagus, bottoms trimmed
  • 1 lb wild shrimp
  • ¼ cup Parmesan cheese
  1. Boil water in large pot; add gnocchi and a pinch of salt. Cook gnocchi according to package instructions. In a sauté pan, melt 1 tsp butter over medium heat; add the gnocchi and toast until golden.
  2. In a separate sauté pan, melt 1 tsp butter; add the zucchini and stir fry for about 3 minutes. Add zucchini to the gnocchi. Season with salt, pepper and parsley. Set aside.
  3. Blanch asparagus in boiling water until just tender, for 4 to 5 minutes.
  4. In a large skillet over medium heat melt 1 Tbsp butter; add lemon zest and cook until butter becomes fragrant. Season shrimp with salt and pepper. Add shrimp and cook for 5 to 6 minutes, until shrimp is cooked through.
  5. Arrange asparagus, zucchini gnocchi and shrimp on a platter. Serve topped with Parmesan cheese. Enjoy!
Recipe by Northwest Fresh at https://nwfresh.haggen.com/lemon-shrimp-with-asparagus-zucchini-gnocchi/