Blog | Weekly Specials

Lemon Shrimp with Asparagus & Zucchini Gnocchi

Our Jumbo Selection of Shrimp

Haggen has a shrimp for every taste. With an enormous range of sizes and types from waters warm and cold, our shrimp all have two important things in common: they’re harvested sustainably, and they’re delicious!

Aquaculture Shrimp
Giant Freshwater Shrimp – Available year-round, with a flavor reminiscent of lobster and a firm texture, in a size that makes them perfect for grilling.
Pacific White Shrimp – Warm-water shrimp with a clean shrimp taste and firm bite. Raised around the world with certified Best Aquaculture Practices.

Wild Shrimp
Gulf White Shrimp – Warm-water shrimp from the Texas coast are tender and mild, and available in a wide variety of sizes.
Oregon Pink Shrimp – Certified Sustainable. Caught from BC to OR, these petite shrimp are delicious as a salad topper.
Artisanal Baja Shrimp – Nice and big with great bite and flavor, these are crowd-pleasers on a party platter, and impressive in a shrimp cocktail.

Lemon Shrimp

with Asparagus & Zucchini Gnocchi

Butter makes everything better! It lends rich flavor and silky mouthfeel to this simple shrimp dish, making it a keeper that you’ll want to serve to your favorite guests.

LemonShrimpGnocchi-140-1200x1200

For the zucchini gnocchi:

  • 2 Tbsp butter
  • 1-16 oz package Gia Russa mini gnocchi
  • 1 green zucchini, diced
  • 1 yellow zucchini, diced
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Boil water in large pot; add gnocchi and a pinch of salt. Cook gnocchi according to package instructions. In a sauté pan, melt 1 tsp butter over medium heat; add the gnocchi and toast until golden.

In a separate sauté pan, melt 1 tsp butter; add the zucchini and stir fry for about 3 minutes. Add zucchini to the gnocchi. Season with salt, pepper and parsley. Set aside.

For the asparagus:

  • 1 bunch asparagus, bottoms trimmed
  • Blanch asparagus in boiling water until just tender, for 4 to 5 minutes.

For the shrimp:

  • 1 Tbsp butter
  • 1 lb giant freshwater shrimp
  • 1/4 cup BelGioioso Parmesan cheese

In a large skillet over medium heat melt 1 Tbsp butter; add lemon zest and cook until butter becomes fragrant. Season shrimp with salt and pepper. Add shrimp and cook for 5 to 6 minutes, until shrimp is cooked through.

Arrange asparagus, zucchini gnocchi and shrimp on a platter. Serve topped with Parmesan cheese. Enjoy!

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