DESCRIPTION
This Sheet Pan Shrimp Dinner brings together store-bought gnocchi, succulent shrimp, and diced tomatoes to make a flavorful and satisfying meal. And it’s all cooked on one pan—no boiling required!
Ingredients
Units
Scale
- 1 pound frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
- 4 Tbsp. olive oil, divided
- 1/2 tsp. salt, divided
- 1/2 tsp black pepper, divided
- 1 lb. large raw shrimp (20-40 per pound, peeled, deveined, tail on or off)
- 1 lb. asparagus, trimmed and cut into 2- to 3-inch pieces
- 1 (14 and 1/2-oz.) can diced tomatoes
- 1/4 cup white wine
- 4 cloves garlic, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 Tbsp. chopped fresh parsley, oregano, or a combination (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat the oven to 450°F.
- Mix together the gnocchi, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until lightly browned, about 20 minutes.
- Meanwhile, mix together the shrimp, asparagus, tomatoes, wine, garlic, remaining 2 tablespoons of oil, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of pepper.
- Add the shrimp mixture to the sheet pan. Bake until the shrimp is cooked through and the asparagus is tender, about 15 minutes.
- Add the herbs, feta, and lemon wedges, if using, and serve.