Creamy Gorgonzola And Shrimp Pasta Food

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

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 SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

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.

RICH & CREAMY CRAWFISH OR SHRIMP PASTA W/ CHEESE SAUCE

Steps:

• Chop the green onions (as much as you like--I usually just use a handful).
• Open the cheese and slice it in as many pieces as possible so it can melt easily.
• Set onions and cheese aside separately.
• It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
• To make the sauce: Melt stick of butter in a large skillet on medium heat.
• Add chopped onions.
• Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
• Add the package of crawfish and let simmer for another few minutes.
• Add the cheese, and once it has started to melt, add the can of soup.
• Dash of salt if desired.
• You can turn the heat up to medium hi.
• Continue stirring until the cheese is completely melted.
• If it is too thick, milk can be added to thin it out.
• Cover and turn heat back down to low.
• Stir occasionally so the sauce does not stick.
• Now just boil the pasta according to the package instructions.
• Sauce can be served over the pasta or mixed inches.
• If there are leftovers, I usually store it all mixed together.
• It reheats better that way.

CREAMY GORGONZOLA PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
• Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.
• Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA

Steps:

• Bring water to boil in covered pot.
• Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

SPINACH PENNE, PEAS AND SHRIMP IN A CREAM SAUCE

Steps:

• Boil water and add shrimp until they turn pink, immediately remove and set aside.
• Next, cook penne or your pasta until al dente and set aside.
• Chop gorgonzola cheese into small pieces and slice proscuitto into thin small strips.
• Using a large pot, cut gorgonzola cheese in little pieces and place in pot with cream.
• With stove on medium, stir mixture until cheese has completely melted.
• Add peas and proscuitto while mixing, taking care not to let sauce burn.
• You must make sure the cheese has completely melted.
• Gorgonzola can be very strong, but is very easy to melt this way.
• Add the shrip and salt/pepper to taste.
• Sprinkle parmesan cheese over the individual servings.
• This makes an elegant and delicious dinner, quickly and very easily.
• Enjoy!

CREAMY SPAGHETTI SQUASH WITH SHRIMP

Steps:

• Cut the squash in half lengthwise with a sharp knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with salt and pepper. Put the halves flesh-side down on a baking sheet and bake at 400F until the edges just turn brown, about 45 minutes.
• Once baked, let it cool down a bit, and separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl.
• Heat a large nonstick skillet over medium-high heat. Add the butter, shrimp, salt, and pepper, and cook for about 2-3 minutes, or until the shrimp reaches the desired doneness. Remove the shrimp from the skillet and set it aside.
• Reduce the heat to medium. To the same skillet, add the minced garlic and cook for 1 minute.
• Then add the veggie broth and cream, and bring it to a gentle simmer. Let it simmer for 2-3 minutes before stirring in the Parmesan cheese.
• Add the spaghetti squash and cover it nicely with the sauce. Let it heat fully.
• Lastly, add the reserved shrimp on top. Sprinkle with some parsley and serve.