Ingredients
12 ounces uncooked penne pasta2 tablespoons olive oil1 pound uncooked shrimp (31-40 per pound), peeled and deveined3 garlic cloves, minced1/2 cup dried cranberries1/2 cup dry white wine or reduced-sodium chicken broth6 ounces fresh baby spinach (about 3 cups)4 ounces reduced-fat cream cheese, cubed1/2 cup crumbled Gorgonzola cheese3 tablespoons minced fresh parsley1/4 teaspoon salt1/3 cup chopped walnuts
Preparation
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.
