Gorgonzola Shrimp Pasta


  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    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
  • 1/3 cup chopped walnuts
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • Directions

  • Cook penne according to package directions for al dente. Meanwhile, in a large skillet/Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are no longer 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, 5 minutes.
  • Drain penne, reserving1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until 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.
    Source: Read Full Article