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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This a creamy alfredo-gorganzola sauce that is out of this world! Ingredients:
1/2 cup butter |
1 cup heavy cream |
1/2 cup grated parmesan cheese |
1 tablespoon olive oil |
1/2 pound medium shelled, deveined shrimp |
4 ounces sliced mushrooms |
1 shallot, chopped |
1 clove garlic, minced |
6 ounces crumbled gorganzola cheese |
1/4 chopped parsley, reserving 1 tablespoon for garnish |
salt and pepper to taste |
1 pound penne, cooked |
Directions:
1. Cook penne to package directions, drain and set aside in a large bowl.
2. In a medium saucepan, combine butter, heavy cream, and parmesan cheese. Cook over medium low heat until cheese is melted and heated through.
3. In a skillet, saute shrimp,mushrooms, shallot and garlic in olive oil until shrimp are pink and shallot is soft; add to cream mixture.
4. Slowly add crumbled gorganzola to cream mixture and stir until gorganzola is completely melted and mixture is heated through.
5. Add parsley, reserving 1 tablespoon. Add salt and pepper to taste.
6. Add this mixture to cooked penne and mix to combine thoroughly. Sprinkle reserved parsley over the top.
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