Buffalo Shrimp Fettuccine with Gorgonzola Cream Sauce

Buffalo Shrimp Fettuccine with Gorgonzola Cream Sauce

Recipe contributed by Leigh B. of Colorado Springs, CO

Total Time:  30 minutes
Prep Time:  10 minutes
Cook Time:  20 minutes
Serving Size:  2-3


1/2 lb. Pappardelle’s Red Jalapeño Fettuccine
4 tablespoons butter, divided
1/4 cup zucchini, diced
1/4 cup red bell pepper, diced
2 tablespoons dry white wine
1 cup heavy cream
1/3 cup crumbled Gorgonzola cheese
1 tablespoon grated Romano cheese, plus additional for garnish
1/2 lb. shrimp, cleaned & deveined
3 tablespoons Frank’s Red Hot Buffalo Wing Sauce
Pinch of parsley, for garnish


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. When pasta is done, follow Step 4.
  2. Meanwhile, add 3 tbsp. butter to a sauté pan. Sauté zucchini and peppers until they begin to soften but are still firm, about 3-4 mins. Add wine, heavy cream, Gorgonzola, and Romano. Reduce mixture by 1/3.
  3. While the veggie-cheese sauce mixture is cooking, in a separate pan, sauté shrimp in 1 tbsp. butter and wing sauce until pink and opaque, about 1-2 minutes per side.
  4. When pasta is done, drain and add to veggie-cheese sauce mixture, tossing to coat. Reduce to desired consistency. Plate pasta mixture and top with buffalo shrimp. Garnish with extra wing sauce (if desired), Romano and parsley. Enjoy!
    Happy Holideals!