Blue Shrimp Fettuccine

This fettuccine gets its personality from an unlikely duo: blue cheese and cream cheese melted together with dry white wine and a splash of cream. The result is a thick, tangy sauce with a sharp bite from the blue cheese that cream cheese softens into something rich and smooth.

The sauce bakes right in the casserole dish with the shrimp tucked in. Twenty minutes in the oven melts the cheeses together and warms the pre-cooked shrimp through without overcooking them. No stovetop stirring, no double boiler, no fuss.

Scallions, garlic, and fresh parsley add freshness that keeps the heavy cheese sauce from feeling one-note. A full teaspoon of black pepper is essential here. It stands up to the bold blue cheese and adds a lingering warmth.

Toss the hot fettuccine into the baked cheese-shrimp mixture right out of the oven. The starchy pasta absorbs some of the sauce and everything coats evenly.

Pro Tips

• Bring both cheeses to room temperature before mixing. Cold cheese won’t combine smoothly with the wine and cream.
• Use a good blue cheese with visible veining for the strongest flavor. Mild blue crumbles will get lost against the cream cheese.
• Cook the shrimp before adding to the casserole. They only need to heat through in the oven, not cook from raw.
• Save a cup of pasta water. If the sauce feels too thick after tossing with the fettuccine, a splash of starchy water loosens it perfectly.

Variations

• Gorgonzola swap: Use Gorgonzola dolce for a creamier, less pungent blue cheese flavor.
• Chicken version: Replace shrimp with sliced grilled chicken breast for a heartier dish.
• Walnut crunch: Scatter toasted chopped walnuts over the finished pasta. Walnuts and blue cheese are a classic pairing.