Taste of Home
Gorgonzola Shrimp Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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12 ounces uncooked penne pasta
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2 tablespoons olive oil
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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3 garlic cloves, minced
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1/2 cup dried cranberries
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1/2 cup dry white wine or reduced-sodium chicken broth
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6 ounces fresh baby spinach (about 3 cups)
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4 ounces reduced-fat cream cheese, cubed
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1/2 cup crumbled Gorgonzola cheese
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3 tablespoons minced fresh parsley
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1/4 teaspoon salt
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1/3 cup chopped walnuts
Directions
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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.
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2.
Stir in cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes.
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3.
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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