Name: Gorgonzola Shrimp Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Gorgonzola Shrimp Pasta

1. 12 ounces uncooked penne pasta -

2. 2 tablespoons olive oil -

3. 1 pound uncooked shrimp (31-40 per pound), peeled and deveined -

4. 3 garlic cloves, minced -

5. 1/2 cup dried cranberries -

6. 1/2 cup dry white wine or reduced-sodium chicken broth -

7. 6 ounces fresh baby spinach (about 3 cups) -

8. 4 ounces reduced-fat cream cheese, cubed -

9. 1/2 cup crumbled Gorgonzola cheese -

10. 3 tablespoons minced fresh parsley -

11. 1/4 teaspoon salt -

12. 1/3 cup chopped walnuts -

How to cook deliciously - Gorgonzola Shrimp Pasta

1. Stage

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. Stage

Stir in cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes.

3. Stage

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.