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White bowl filled with gnocchi, shrimp, cherry tomatoes, zucchini, red onion, shredded cheese, and basil leaves.
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Sheet Pan Pesto Shrimp with Gnocchi

This sheet pan pesto shrimp with gnocchi is a colorful one pan dinner packed with juicy shrimp, summer vegetables, golden gnocchi, and lots of basil pesto to bring it all together.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish, Seafood, Sheet Pan Dinners
Cuisine: American, Italian
Servings: 4
Author: Rachel Gurk

Ingredients

  • 16 ounces large shrimp (size 20/30), peeled, deveined, tails removed
  • ½ cup basil pesto, divided
  • 16 ounces shelf-stable or refrigerated gnocchi (uncooked)
  • 1 pint cherry or grape tomatoes
  • 1 large zucchini, cut into ½-inch pieces (about 12 ounces)
  • 3 shallots, peeled and cut into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons sliced fresh basil

Instructions

  • Thaw shrimp if frozen. Pat shrimp dry with paper towels. Toss shrimp with ¼ cup pesto, then place in the refrigerator to marinate until ready to cook.
    16 ounces large shrimp (size 20/30), peeled, deveined, tails removed
  • Preheat oven to 425°F. Lightly grease or spray with nonstick spray a large rimmed baking sheet, about 18 x 13 inches.
  • In a large bowl, toss gnocchi, tomatoes, zucchini, and shallot with olive oil, garlic powder, salt, and pepper. Spread into an even layer onto the prepared sheet pan.
    16 ounces shelf-stable or refrigerated gnocchi, 1 pint cherry or grape tomatoes, 1 large zucchini, cut into ½-inch pieces, 3 shallots, peeled and cut into ½-inch pieces, 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
  • Bake for 18 minutes in preheated oven.
  • Remove the pan from the oven and add pesto-coated shrimp to the pan, arranging everything in a single layer. Return pan to the oven and roast for 6 to 8 minutes, or until shrimp are cooked through and tomatoes are bursting.
  • Divide among 4 serving plates or shallow bowls. Drizzle with remaining ¼ cup pesto, shredded Parmesan, and fresh basil, and serve immediately.
    2 tablespoons shredded Parmesan cheese, 2 tablespoons sliced fresh basil

Notes

  • Pro tips: If you buy shrimp that is larger or smaller than the size specified, adjust the second cooking time accordingly. Try to cut the vegetables evenly into ½ -inch pieces, so they get done at the same time. Be sure to preheat your oven for the best results. 
  • Variations: Feel free to swap vegetables. Try bell peppers, asparagus, mushrooms, or green beans. Sun-dried tomato pesto, arugula pesto, or cilantro pesto could be substituted for the basil pesto. Try crumbled feta instead of Parmesan if you like. 
  • Gluten-free: Omit the gnocchi and use additional vegetables instead.

Nutrition

Serving: 4ounces shrimp with vegetables, gnocchi, and sauce | Calories: 508kcal | Carbohydrates: 55g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 1669mg | Potassium: 677mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1643IU | Vitamin C: 43mg | Calcium: 200mg | Iron: 6mg

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