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Gorgonzola Shrimp Pasta

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. —Robin Haas, West Roxbury, Massachusetts
Gorgonzola Shrimp Pasta Recipe photo by Taste of Home

Ingredients

  • 12 ounces uncooked penne pasta
  • 2 tablespoons olive oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/2 cup dried cranberries
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 6 ounces fresh baby spinach (about 3 cups)
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts

Directions

  1. Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm.
  2. Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes.
  3. Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts

2 cups: 486 calories, 18g fat (6g saturated fat), 114mg cholesterol, 422mg sodium, 57g carbohydrate (13g sugars, 4g fiber), 26g protein.

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