Sheet Pan Pesto Shrimp with Gnocchi

By Rachel Cooks

Ingredients

16 ounces large shrimp (size 20/30), peeled, deveined, tails removed
½ cup basil pesto, divided
16 ounces shelf-stable or refrigerated gnocchi ((uncooked))
1 pint cherry or grape tomatoes
1 large zucchini, cut into ½-inch pieces ((about 12 ounces))
3 shallots, peeled and cut into ½-inch pieces
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
2 tablespoons shredded Parmesan cheese
2 tablespoons sliced fresh basil

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Thaw shrimp if frozen. Pat shrimp dry with paper towels. Toss shrimp with ¼ cup pesto, then place in the refrigerator to marinate until ready to cook.

Preheat oven to 425°F. Lightly grease or spray with nonstick spray a large rimmed baking sheet, about 18 x 13 inches.

In a large bowl, toss gnocchi, tomatoes, zucchini, and shallot with olive oil, garlic powder, salt, and pepper. Spread into an even layer onto the prepared sheet pan.

Bake for 18 minutes in preheated oven.

Remove the pan from the oven and add pesto-coated shrimp to the pan, arranging everything in a single layer. Return pan to the oven and roast for 6 to 8 minutes, or until shrimp are cooked through and tomatoes are bursting.

Divide among 4 serving plates or shallow bowls. Drizzle with remaining ¼ cup pesto, shredded Parmesan, and fresh basil, and serve immediately.