- 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
- 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 cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes.
- 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.
2 cups: 486 calories, 18g fat (6g saturated fat), 114mg cholesterol, 422mg sodium, 57g carbohydrate (13g sugars, 4g fiber), 26g protein.