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

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Instructions

1. 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.