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Creamy Pesto Shrimp with Gnocchi & Peas
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 ( 12 ounce) package refrigerated  potato gnocchi
  • 8 ounces large peeled and deveined  raw shrimp (about 8), patted dry
  • 1 cup frozen peas
  • ⅓ cup half-and-half plus 2 tablespoons, divided
  • ½ teaspoon ground pepper
  • ¼ cup refrigerated  basil pesto
Steps
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