Linguine w/Gorgonzola, Potatoes, Green Beans and Shrimp
2 med Yukon Gold potatoes, peeled and cut into 3/4″ pieces
1 Tblsp salt
1 lb linguine
10 oz green beans cut into 2″ lengths
6 basil leaves, plus more for garnish
1/2 lb Gorgonzola dolce
1/2 lb shrimp (I use large,cooked, frozen)
2 Tblsp butter
1/2 tsp fresh black pepper
Bring 2 quarts of water to a boil. Add potatoes, salt, and linguine. Stir, cover, and return to a vigorous boil. Add green beans, cover, bring back to a boil. Uncover and cook until linguine is tender to the bite – about 5 minutes.
Meanwhile chop the basil into a large serving bowl, mash the cheese, butter, basil, and pepper together.
Saute the shrimp in a small skillet.
Reserve 1/2 cup of the pasta water. Drain the pasta, shake off as much water as possible. Add pasta and shrimp to cheese mixture, toss to coat. If the sauce is too thick, add some pasta water 1 Tblsp at a time until you reach your desired consistency.
Top with some fresh Parmesan cheese and a few extra basil leaves – enjoy!