Creamy Gorgonzola and Shrimp Pasta Recipe

| July 8, 2010 | 6 Comments

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Choice is so important. We all make choices every day: shopping the farmers market or not, shopping at big supermarkets or small local markets, cooking at home or eating out, trying something new or sticking with something you know you’ll love and enjoy. When it comes to food, everything is a choice.

I used to fall into the category of people who would nibble, nibble, nibble at whatever I could find when I was hungry — even if it wasn’t what I really wanted. Sometimes lunch would just be a series of nibbles. That was a choice, albeit a bad one. Now, I make the choice not to eat unless I really want what I am eating. That way, I don’t overeat simply because I can’t find what I want.

Likewise, when it comes to shopping for food, I choose to shop where I like. For instance, two local grocery stores are filled with happy, helpful workers … I love shopping there. And the local farmers’ markets have enthusiastic farmers who are happy to chat about their produce and products. It’s a joy to go there …

But recently, I stopped at a big mega-supermarket for a few dinner supplies and I was faced with the opposite: grumpy, eye-rolling, rude workers who acted like my request for a pound of large, raw shrimp was out of line. It was such an unpleasant experience that I probably will never go back there (really, I need to find a small fish monger to shop from. Anyone know of one in the Greater New Haven area?). That’s my choice.

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In any case, despite the sour fish counter worker, this pasta was fantastic. I adapted it from my recipe for Shrimp in White Wine and Garlic Sauce, adding gorgonzola to make a lovely, creamy sauced pasta. The gorgonzola melts into the delicate sauce and coats the pasta with flavorful goodness. Honestly, I could have licked the bowl. Paige, who runs hot and cold with shrimp, kept asking for more and more.

Serve this with a big chopped herb salad and some fresh fruit for dessert. Delish!

Tell me about where you shop! Does the attitude of the workers impact your choices?
Creamy Gorgonzola and Shrimp Pasta
serves 4

1/2 tbsp butter
1/2 tbsp olive oil
3 cloves garlic, chopped
1 lb raw large shrimp, peeled and deveined
1/2 cup white wine
salt and pepper, to taste
1 cup basil leaves, roughly chopped
1/2 cup crumbled gorgonzola cheese
1/2 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.

Serve immediately.


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Category: pasta, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. This is something that we would love. I have made something similar with spinach, but the basil sounds even better.
    .-= The Teacher Cooks´s last blog ..Crispy Skin Salmon with Fresh Orange Juice =-.

  2. Sarah says:

    Do you think the fish counter worker’s snarkiness had anything to do with the shrimp shortages as a result of the Gulf oil spill? Perhaps they have had a lot of upset customers recently as a result.

    • Sarah Caron says:

      Good question, Sarah. Considering that she had an attitude long before I requested shrimp, I doubt it. I got the impression that she just didn’t want to work at the fish counter.

  3. Natalie says:

    At least she has a job! My household is being extra choosey because my boyfriend’s unemployment ran out. He was/is actively looking for work, there is just too much competition out there. So again, be thankful for your employment, even if it isn’t ideal :)

  4. Lisa says:

    Wonderful! This was the perfect Valentines Day dinner for my sweetheart. Dovetailed with bacon wrapped asperagus, a flourless chocolate cake topped with strawberries and a bottle of Morgan Creek Vineyards (New Ulm, MN) Relativity white table? – AMAZING! Thank you, Sarah

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