Gorgonzola Shrimp Pasta Recipes

CREAMY GORGONZOLA AND SHRIMP PASTA

Steps:

• In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine.
• Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!).
• Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides.
• Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes.
• Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat.
• Serve immediately.

GORGONZOLA SHRIMP PASTA

Steps:

• 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.

GORGANZOLA SHRIMP BITES

Steps:

• PREHEAT oven to 425. Bake Butterfly Shrimp according to package instructions. Remove from oven. Turn oven up to broil.
• SPOON apricot preserves (about 1/2 teaspoon) onto each shrimp. Top with Gorgonzola crumbles (about 1/2 teaspoon).
• PLACE shrimp under broiler for 1-2 minutes (watching closely).

STRAW & HAY WITH GORGONZOLA

Steps:

• Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
• Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
• When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.