Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat in olive oil, add garlic; cook 1 minute, until fragrant. Add wine, stirring. Add cream and broth or lemon juice, cook until sauce is slightly thickened and reduced, about 10 minutes. Add shrimp and cook until shrimp is opaque. Stir in the Gorgonzola cheese, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley (Iuse the dried).
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 152.4mg||47 %|
|Sodium 728.9mg||25 %|
|Potassium 228.8mg||6 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 42.7g|
|Protein 29.1g||42 %|
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Calories per serving: 451
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