Penne Shrimp Primavera Gorgonzola

1 lb 16 – 20 Shrimp (Peeled and deveined)

1 lb Penne Pasta (Cooked, rinsed, and cooled)

1/2 lb Crumbled Gorgonzola Cheese

1/4 Cup of Sundried tomatoes (Cut into strips)

2 Cup of Canned Artichoke hearts (Halved)

2 Cups of Arugula

1/2 Cup of White Wine

2 Pints of Heavy Cream

6 Garlic cloves (Small diced)

1/2 a Stick of Butter

Salt and Pepper for taste

In a large saute pan heated over medium heat

Melt the butter and add garlic (Saute 1 minute)

Add the tomatoes and artichoke hearts (Saute 2 minutes)

Add white wine and bring to a boil and reduce liquid by 1/2

Add shrimp, arugula, and cook for 1 minute

Add heavy cream, bring to a boil and reduce to a think gravy thickness

Add gorgonzola blend till well incorporated

Now add the cooked penne and warm

Season with salt and pepper to your taste

Enjoy!