Shrimp In Gorgonzola

When I need a dish that delivers elegance and ease, my go-to recipe is this Shrimp in Gorgonzola. In just a short thirty minutes, the magic of this dish unfolds – combining succulent shrimp with the creamy gorgonzola. It’s a dish that always impresses, yet requires minimal effort. With all the ingredients readily available in my kitchen, it’s a quick solution that delights the whole family.

Ingredients For Shrimp In Gorgonzola

King Prawns

Look for firm, plump prawns with a bright sheen and no signs of discoloration. If you have access to fresh, wild-caught prawns, they will offer the best flavor. However, high-quality frozen prawns can also work wonderfully, especially if they’re quickly frozen after harvest to preserve their freshness.


For the best results, opt for unsalted butter. This allows you to control the saltiness of the dish, especially since gorgonzola cheese can be quite salty on its own.


Ah, garlic – the aromatic powerhouse of countless dishes. Fresh garlic cloves are ideal. If you’re a garlic lover, feel free to add an extra clove or two. For convenience, you can also use pre-minced garlic, available in many grocery stores.

White Pepper and Salt

Freshly ground white pepper offers a milder heat compared to black pepper, allowing the other flavors to shine. A pinch of salt is all you need, but adjust according to your taste preferences. Sea salt or kosher salt works beautifully here.

Gorgonzola Cheese

Gorgonzola cheese is a creamy, tangy blue cheese originating from Italy. If you’re not a fan of gorgonzola, you can easily substitute it with other creamy blue cheeses like Roquefort or Danish blue. For a milder flavor, consider using creamy goat cheese or even Brie.

Cream (33%)

Opt for heavy cream (also known as whipping cream) with a fat content of around 33% for the best results. If you prefer a lighter sauce, you can use half-and-half or even whole milk, though the sauce will be less creamy.


Choose a dry Chardonnay with crisp apple or citrus flavors. If you prefer not to use alcohol, you can substitute it with chicken or vegetable broth.


It pairs beautifully with seafood and the creamy gorgonzola sauce. If you don’t have fresh thyme, you can use dried thyme, though the flavor will be slightly more concentrated, so use about half the amount.

How To Make

Peel the shrimp, leaving only the last segment of the chitinous shell on which the tail will hold. Melt the butter in a large pan over medium heat. Lightly fry the shrimp in the melted butter until they start to turn pink. Season with salt, pepper, and finely chopped garlic, frying for another half a minute.

Pour the Chardonnay into the pan and let it simmer until most of the liquid has evaporated. Add the cream to the pan and stir gently. Let the cream simmer until it begins to thicken.

Toss in the broken pieces of gorgonzola cheese, stirring until melted and the sauce becomes creamy. Sprinkle in the thyme leaves, giving the sauce a final stir.

Remove the pan from heat and transfer the shrimp and sauce to a deep plate. Cut the French baguette into long quarters and fry them on a grill pan until crispy. Serve the shrimp alongside the grilled baguette slices.

Shrimp in Gorgonzola


  • Shrimp cook quickly, usually in just a few minutes per side. Keep an eye on them to prevent them from becoming tough and rubbery.
  • Before cooking, pat the shrimp dry with paper towels. Excess moisture can cause the shrimp to steam instead of sear, affecting the texture.
  • This dish is best enjoyed right after cooking, while the shrimp are still tender and the sauce is creamy. The baguette slices should be warm and crispy.

Shrimp in gorgonzola

Shrimp in Gorgonzola is a decadent and tasty dish that combines succulent shrimp with a creamy and tangy gorgonzola sauce. This dish is simple to prepare and can be served as an appetizer or as a main course.
4.34 from 3 votes
Print Pin Rate
Course: Snacks
Cuisine: Italian
Keyword: Gorgonzola, Shrimp
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 1 servings
Calories: 395kcal


  • 1 clove Garlic
  • 400 g King prawns
  • 20 g Butter
  • pieces French baguette
  • Freshly ground white pepper pinch
  • Salt pinch
  • 50 g Gorgonzola cheese
  • 2 tablespoons Cream 33%
  • 2 tablespoons Chardonnay
  • 1 stalk Thyme


  • Peel the shrimp, leaving only the last segment of the chitinous shell on which the tail will hold.
  • Melt the butter in the pan, lightly fry the shrimp on it. Salt, pepper, add finely chopped garlic, fry for another half a minute.
  • Pour the wine into the pan and – when it is evaporated – cream. When the cream begins to thicken, throw the same broken into small pieces of cheese. As soon as the cheese melts and envelops the shrimp – sprinkle with leaves from the sprigs of thyme, remove from the heat and put together with the resulting sauce in a deep plate.
  • Cut a third of the baguette into long quarters, fry them on a grill pan and serve with shrimps.


Calories: 395kcal

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