Gnocchi with Pesto and Shrimp

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top 2 to 4 minutes.

Meanwhile heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.

Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp 2 tablespoons pesto and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque about 5 minutes. Add cooked gnocchi asparagus remaining pesto and remaining lemon juice; stir to combine. Serve.