Ingredients

　　3/4 lb large shrimp (about 30 pieces), peeled and deveined

　　2 tbsp extra-virgin olive oil

　　2 tsp chopped fresh rosemary

　　1 tsp chopped fresh parsley

　　1/4 tsp red pepper flakes

　　1 clove garlic, finely chopped

　　3 cups frozen potato gnocchi

　　1/4 cup fresh peas

　　1 tbsp thinly sliced green onion

　　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.

Nutrition Per Serving

　　8.7 g fat (1.2 g saturated fat)

　　39.9 g carbohydrates

　　23.8 g protein

　　4.2 g fiber

　　#### Nutritional analysis provided by Self