Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Pesto Shrimp & Gnocchi

with Roasted Broccoli

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Seafood and pasta are a time-tested duo, easy to dress up in any number of delicious ways. Tonight’s gourmet Italian recipe features shrimp and gnocchi, simply tossed with a fresh pesto made with spinach, parsley and walnuts. Roasted broccoli, finished with garlic and lemon juice, rounds out the meal on a simple, seasonal note.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the broccoli into large florets. Peel and finely chop the garlic. Quarter and deseed the lemon. Finely chop the parsley leaves and stems. Finely chop the walnuts.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender. Remove from the oven. Carefully transfer to a large bowl. Add half the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

Cook & chop the greens:
3 Cook & chop the greens:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board. Add the parsley and finely chop. Wipe out the pan.

Make the pesto:
4 Make the pesto:

While the broccoli continues to roast, in a medium bowl, combine the chopped greens, remaining garlic, ¾ of the walnuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Brown the gnocchi:
5 Brown the gnocchi:

While the broccoli continues to roast, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the gnocchi and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the butter has melted and the gnocchi is golden brown. Turn off the heat. Leaving the butter in the pan, transfer the browned gnocchi to a plate; season with salt and pepper.

Cook the shrimp & serve your dish:
6 Cook the shrimp & serve your dish:

Rinse the shrimp and pat dry with paper towels. Add 1 tablespoon of olive oil to the pan of reserved butter and heat on medium-high until hot. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque. Add the pesto, browned gnocchi, the juice of the remaining lemon wedges and ½ cup of water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the water has cooked off and the shrimp are cooked through. Season with salt and pepper to taste. Divide between 4 dishes. Garnish with the remaining walnuts. Serve with the roasted broccoli on the side; garnish with the cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the broccoli into large florets. Peel and finely chop the garlic. Quarter and deseed the lemon. Finely chop the parsley leaves and stems. Finely chop the walnuts.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender. Remove from the oven. Carefully transfer to a large bowl. Add half the garlic and the juice of 2 lemon wedges. Drizzle with olive oil; toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

Roast the broccoli:
Cook & chop the greens:
3 Cook & chop the greens:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board. Add the parsley and finely chop. Wipe out the pan.

4 Make the pesto:

While the broccoli continues to roast, in a medium bowl, combine the chopped greens, remaining garlic, ¾ of the walnuts and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Make the pesto:
Brown the gnocchi:
5 Brown the gnocchi:

While the broccoli continues to roast, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the gnocchi and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the butter has melted and the gnocchi is golden brown. Turn off the heat. Leaving the butter in the pan, transfer the browned gnocchi to a plate; season with salt and pepper.

6 Cook the shrimp & serve your dish:

Rinse the shrimp and pat dry with paper towels. Add 1 tablespoon of olive oil to the pan of reserved butter and heat on medium-high until hot. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque. Add the pesto, browned gnocchi, the juice of the remaining lemon wedges and ½ cup of water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the water has cooked off and the shrimp are cooked through. Season with salt and pepper to taste. Divide between 4 dishes. Garnish with the remaining walnuts. Serve with the roasted broccoli on the side; garnish with the cheese. Enjoy!

Cook the shrimp & serve your dish: