Categories: Fish, Pasta

Ingredients

• 3/8 lb shrimp (30 pieces peeled and deveined)
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh rosemary (chopped)
• 1/2 tsp fresh parsley (chopped)
• 1/8 tsp red pepper flakes
• 1/2 clove garlic (finely chopped)
• 1 1/2 cups potato gnocchi (frozen)
• 1/8 cup fresh peas
• 1/2 tbsp green onion (thinly sliced)

Directions

1. Toss shrimp with 1 tbsp oil, rosemary, parsley, red pepper flakes, and garlic and refrigerate 3 hours. Bring 8 cups well-salted water to a boil; add gnocchi. Drain when gnocchi float (about 5 minutes), reserving 1/4 cup liquid. Combine remaining 1 tbsp oil with shrimp, peas and green onion in a large sauté pan over high heat; season with salt and pepper. Add gnocchi and pasta liquid and cook until shrimp are pink and just cooked through, about 5 minutes. Serve warm.

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