Posted by: eliperrin | September 22, 2009

Gorgonzola and Shrimp Pasta for Melissa

I like to consider myself to be somewhat of a foodie.  I don’t go to restaurants very often, but there’s nothing I enjoy more than putting together a meal for friends and family.  My only problem is that I don’t usually work off of recipes or write down the ingredients for what I create, so every meal is a little bit different each time.  My friend Melissa has been asking me to send her something, so I finally put pen to paper and worked out the measurements and ingredients. The recipe below is for a shrimp and Gorgonzola pasta I came up with. It’s extremely fattening and delicious… my roommates can attest to this.  Enjoy!

Gorgonzola and Shrimp Pasta

  • Ingredients:
  • 2 cups peeled and deveined shrimp
  • 4.5 oz. Gorgonzola cheese
  • 1 teaspoon corn starch
  • 1 tablespoon fresh chopped sage
  • ½ cup heavy or whipping cream
  • 4 tablespoons butter
  • 4 tablespoons chopped spring onions (Only cut up the white crunchy part. Throw away the green part or use as chives later.)
  • 4 cloves garlic
  • 3 roma tomatoes
  • 3 tablespoons lemon juice
  • 1 bag (17 oz.) pasta of choice
  • Salt, chili powder and pepper to taste
  • 1 tablespoon olive oil

Serves 4.


  1. Sauté minced garlic, chopped onion, and sage in one tablespoon of olive oil and set aside.
  2. Cook shrimp and diced tomatoes in two tablespoons of butter and three table spoons of lemon juice until shrimp is pink on both sides. Add salt and pepper to taste. Drain the shrimp and tomatoes of the butter and lemon juice, pouring the remaining juice and butter into a small bowl.  Keep shrimp and sauce warm and set aside.
  3. Melt two tablespoons of butter in a heavy saucepan. Add Gorgonzola cheese, and stir over a gentle heat for 2-3 minutes until the cheese is melted.
  4. Pour in cream and cornstarch, whisking together well.  Add the shrimp, tomatoes, garlic, onion, and sage and stir together.  For a little extra kick, add a dash of chili powder. Continue whisking the sauce until it boils and thickens.  Set aside.
  5. Boil pasta in salted water, according to the cooking instructions on the package. Drain and rinse the pasta, then lightly coat the pasta with the butter and lemon juice sauce from earlier.
  6. Reheat the Gorgonzola sauce gently, whisking well. Divide the pasta among four serving bowls, top with the Gorgonzola sauce.  Serve immediately.

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