This creamy pasta dish is so quick and easy to make. It's perfect for weeknights, but feels special enough for company. —Robin Haas, Hyde Park, Massachusetts
Gorgonzola Shrimp Pasta
Gorgonzola Shrimp Pasta
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
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
- 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.
- Stir in cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes.
- Drain penne, reserving 1 cup pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and shrimp. Cook, stirring, until mixture is heated through and cheeses have 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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