GORGONZOLA SHRIMP PASTA
This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
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.
PENNE ALLA GORGONZOLA
Categories Milk/Cream Cheese Pasta Vegetarian Quick & Easy Blue Cheese Parmesan Sage Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
- While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
- Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.
CREAMY GARLIC PENNE PASTA
This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!
Provided by Karen..
Categories Penne
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add garlic in a medium sauce pan.
- Cook over medium for 1 minute.
- Add flour and cook 1 minute, stirring constantly.
- Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and cheese.
- Stir until cheese is melted.
- Toss hot pasta with sauce and serve immediately.
PENNE WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE
Sweet onion cheesy sauce adds creamy comfort to this quick-prep savory pasta meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
- Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
- Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.
Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 120 mg, Fat 7, Fiber 5 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 1/2 g
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
PENNE WITH CREAMY GORGONZOLA SAUCE (CRUISE)
Number Of Ingredients 13
Steps:
- 1. Heat oil and cook onion and garlic 2. Add proscuitto and zucchini cook until proscuitto is crispy 3. Add gorgonzola, mix well 4. Add wine and stir until gorgonzola is dissolved 5. Add cream and white sauce, bring to a boil until creamy 6. Mix in pasta, add basil and truffle oil.
PENNE AND MUSHROOMS WITH GORGONZOLO SAUCE
Flavor a creamy gorgonzola sauce with sherry and Parmesan for this pasta recipe. Penne and Mushrooms with Gorgonzola Sauce is topped with onions & garlic.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender.
- Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
- Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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