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 shrimp ), patted dry
- 1 cup frozen peas
- 1/3 cup half-and-half plus 2 tablespoons , divided
- 1/2 teaspoon ground pepper
- 1/4 cup refrigerated basil pesto
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