Creamy Gorgonzola and Shrimp Pasta
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated February 23, 2017
lb raw large shrimp, peeled and deveined
salt and pepper, to taste
cup basil leaves, roughly chopped
cup crumbled gorgonzola cheese
lb penne, cooked according to package directions
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.