Gorgonzola Shrimp Pasta

Ingredients

• 12 ounces uncooked penne pasta
• 2 tablespoons olive oil
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 6 ounces fresh baby spinach (about 3 cups)
• 4 ounces reduced-fat cream cheese, cubed
• 1/2 cup crumbled Gorgonzola cheese
• 1/3 cup chopped walnuts
• 3 tablespoons minced fresh parsley
• 1/4 teaspoon salt

Directions

• Cook penne according to package directions for al dente. Meanwhile, in a large skillet/Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are no longer 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, 5 minutes.
• Drain penne, reserving1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.