1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi ½ cup sliced shallots 1 bunch asparagus (about 1 pound), trimmed and cut into thirds ¾ cup reduced-sodium chicken broth 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired ¼ teaspoon freshly ground pepper Pinch of salt 2 tablespoons lemon juice ⅓ cup grated Parmesan cheese
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth.
Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes.
Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.
Enjoy!!