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Gorgonzola Shrimp Pasta

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
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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