Buttery shrimp, sweet roasted cherry tomatoes, capers, artichokes, leeks, garlic, and spinach are lathered in a light & creamy, silky-smooth gorgonzola sauce with lemon and herbs in this heavenly, outrageously flavorful spring pasta dish. Ready in under 30 minutes with no special effort required.
How often do you go to a restaurant and order what you thought you were in the mood for, only to find yourself eyeing the plate across from you the entire meal? They let you taste it just to confirm your suspicion: You should have ordered that. Maybe it was outside your norm, maybe sounded too heavy from the description on the menu, maybe something you hadn’t seen before, or maybe someone beat you to it and you had to get something different, on principle. This was my unfortunate circumstance a few weeks ago at one of my favorite Italian places in Charlottesville (Tavola–highly recommend). My dinner was excellent, but I admittedly envied my mom with her gorgonzola sauce capellini with shrimp, capers, and tomatoes–hot, creamy, comforting, salty, buttery, sweet, tangy, and spicy in the most pleasant way. It was incredible.
It was so good, in fact, that I couldn’t help but try to recreate it. Thus, I present to you my version of spring gorgonzola and shrimp pasta, inspired by the one that got away.
Gorgonzola Dolce Sauce
Regarding blue cheese, to be clear, we are not talking about the sharp, pungent, lumpy blue cheese swimming in your salad dressing or hot wing dipping sauce. Gorgonzola dolce is a sweet, buttery, mildly tangy relative of blue cheese that melts into a smooth and creamy sauce. It’s what makes this pasta taste magical.
This gorgonzola sauce is also not the 100-lb., fondue-thick cream sauce from your local steakhouse. This version has a luscious and creamy mouthfeel, but with a light, silky body that won’t weigh you down. The creamy texture is achieved with a touch of cream or half & half, melted gorgonzola dolce, parmigiano-reggiano, and reserved starchy salted pasta water to reach a smooth, glossy consistency. And it all just melts together with the pasta on the stovetop! i.e., no temperamental roux, no special gadgets, no stress, and minimal time required for an elevated dish.
Components
This pasta is exploding with bright, fresh, sweet, briny, and savory flavors that complement the creamy gorgonzola sauce. It’s the definition of spring comfort.
- Shrimp – A delicious and convenient option because they cook super quickly in the same skillet. Pink or red gulf shrimp are my favorites. You can also sub scallops (pan-fried on each side, in place of the shrimp), cooked crab or lobster meat (stirred in with the spinach), chicken (cubed and sautéed until cooked through, in place of the shrimp), or omit for a vegetarian option.
- Onion/shallots, leeks, garlic – Lightly sautéed in butter until aromatic. Leeks are one of my favorite spring veggies for their sweet, mild flavor.
- White wine – To deglaze the pan and add flavor to the sauce.
- Roasted cherry tomatoes – Quickly roasting the cherry tomatoes at a high temp before adding them to the pasta goes a long way to create extra-sweet, caramelized, charred, juicy, aromatic tomatoes that elevate the dish. Slice them in half to avoid mini explosions and loss of excess juices, and add a sprinkle of coarse sea salt (preferably fleur de sel) for an irresistible salty-sweet flavor.
- Spinach – Wilts right into the skillet without adding to your cooking time.
- Sea salt, black pepper, and Aleppo pepper flakes – Adjusted to taste throughout cooking. For me, Aleppo pepper adds the ideal hint of sweet heat without overtaking the sauce, but totally optional.
- Capers and artichokes – Jarred capers and artichokes add the perfect kick of brininess, tang, and bright spring flavor to the creamy sauce. Would not recommend skipping.
- Gorgonzola sauce – A simple blend of cream or half & half, gorgonzola dolce, parmigiano-reggiano, and reserved pasta water that melts together on the stovetop to form a light, creamy, silky-smooth sauce.
- Fresh parsley and lemon juice – A sprinkle of fresh herbs and squeeze of lemon at the end of cooking go a long way to brighten the flavor of the pasta. You can use fresh chopped parsley leaves OR lightly dried parsley (which offers all the appeal of fresh herbs but keeps way longer in the fridge).
- Long-strand pasta – I used linguine, but capellini or angel hair would be great alternatives. Generously salt the pasta water and follow instructions for al dente.
Gorgonzola Linguine with Shrimp & Roasted Tomatoes
Notes
Buttery shrimp, sweet roasted cherry tomatoes, capers, artichokes, leeks, garlic, and spinach are lathered in a light & creamy, silky-smooth gorgonzola sauce with lemon and herbs in this heavenly, outrageously flavorful spring pasta dish. Ready in under 30 minutes with no special effort required.
Ingredients
- ~10 cherry tomatoes, sliced in half or thirds lengthwise
- sea salt (preferably fleur de sel), to taste
- ground black pepper, to taste
- olive oil spray or ~1/2 tsp olive oil, for roasting tomatoes
- 4 oz linguine or capellini
- salt for pasta water
- 2 tsp butter (salted or unsalted)
- 6-8 oz raw shrimp, peeled and deveined (see post for alternatives)
- ~1/4 cup diced shallot, yellow onion, and/or leek (white or light green part)
- 1-2 cloves garlic, minced
- 1 Tbsp white wine
- reserved pasta water
- 1.5 cups spinach
- Aleppo pepper flakes, to taste (optional)
- 2 tsp capers, halved
- 2 jarred artichoke hearts, roughly chopped
- 1/4 cup cream or half & half
- 1 oz gorgonzola dolce
- 1/2 oz parmigiano-reggiano, freshly shredded, plus more for serving
- Squeeze of fresh lemon juice (from about 1/4 lemon)
- Sprinkle fresh parsley (or lightly dried--see post above)
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with nonstick foil and spray or lightly coat with olive oil. Slice cherry tomatoes in half or thirds lengthwise, place on the prepared baking sheet (cut-side-up), and sprinkle with sea salt and black pepper. Roast about 20 minutes, or until beginning to shrivel and char at the edges. Set aside.
- Add water and a generous pinch of salt to a saucepan and bring to a boil. Cook pasta as directed on the package for al dente. When done, remove from heat, pour about 1 cup of the pasta water into a measuring cup to reserve, then drain the pasta. Return drained pasta to the saucepan and set aside.
- Heat a skillet over medium heat. Add ~1 tsp butter and swirl to coat the pan. Pat shrimp dry, then add to the hot skillet. Cook about 1 minute per side, or until pink on the outside and opaque throughout. Remove from skillet and set aside.
- Over low-medium heat, add another ~1 tsp butter and swirl to coat. Add the diced shallot/onion/leek and sauté about 3 minutes. Stir in the minced garlic and sauté about 1 minute longer.
- Pour in the white wine while scraping browned bits from the pan. Add additional wine or a splash of pasta water as needed to completely deglaze the pan.
- Add spinach and stir until wilted, about 1 minute. Season with a sprinkle of sea salt, black pepper, and Aleppo pepper (for heat, if desired).
- Reduce heat to low. Stir in chopped capers, artichokes, and roasted tomatoes.
- Slowly stir in cream. Heat until just barely bubbling.
- Add gorgonzola and parm and stir until fully melted. Gradually stir in some of the reserved pasta water (starting with about 1/3 cup) and stir until evenly combined into a smooth sauce.
- Add cooked shrimp and pasta and stir until fully coated in the pan sauce. Add more pasta water as needed to reach desired consistency.
- Stir in lemon, parsley, and a sprinkle of sea salt and black pepper. Taste to adjust.
- Serve hot, topped with extra parmesan.
