Despite two days of rain, we got a lot of stuff done around the house this weekend. However, it was not a weekend that we wanted to spend in the kitchen. I made this meal before and my husband and I really like it. We thought that my kids’ palates were ready for it. We were wrong. Our foodie ate the shrimp plain and dipped it in ketchup (no cocktail sauce in house) and she ate some gnocchi with the pesto. The other two made PBJs and ate fruit and corn. If you don’t have picky eaters, this is a quick, delicious meal. It goes great with a bottle of Chardonnay – look for a post on that later.

Shrimp and Gnocchi

2 lbs of frozen, raw shrimp, deveined and peeled
2 packages of gnocchi (you can also use angel hair pasta)
1 pre-packaged container of pesto – about 1 cup
1 bunch of asparagus, trimmed to bite sized pieces

Bring two pots of water to a boil. Add the gnocchi to one (takes about 4 minutes) and the shrimp to the other (also takes about 4 minutes).
Cut asparagus. If you can only find fat asparagus, you can peel them into strips with a potato peeler. If you peel them, skip the next step.
Put asparagus in another pot with 1/4″ water. Put a lid on it and steam for 5 minutes or longer to desired tenderness.
Drain all three pots and place in large serving bowl. Spoon in pesto to taste and and mix together.
Dinner is served!