Garlicky shrimp, Gruyère and peas are tossed together and baked till bubbly in this comforting seafood dish.
In addition to the Sausage and Provolone Stuffed Chicken that we made for our "Cheese Grab Bag" themed Supper Club dinner last month, we also made this deliciously cheesy dish.
I laughed when I drew Cave-Aged Gruyère, because I had picked up 2 blocks of it from the wholesale club for the Lobster Mac & Cheese I made for our Ina Garten themed Supper Club dinner a few months back. I only ended up needing one of them, so this was the perfect way to use that second block!
I wanted to do something interesting yet not too heavy with the cheese and this recipe from Cooking Light was just the ticket!
It wasn't as heavy as you'd expect a giant dish of mac and cheese to be, but still packed a ton of flavor!
I love peas with my pasta, and they were great in this dish. I also liked the subtle heat from the cayenne pepper. Yum!
This held up pretty well reheated as leftovers, too. It wasn't quite as good as the lobster version we had a few months ago, but it was still very tasty!
📖 Recipe
Creamy Gruyère and Shrimp Pasta
Instructions
- Preheat oven to 375°.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
- Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining ½ cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.
Marie Bowles says
My hubby won't eat peas!!! What would be a good substitution! This sounds delicious!!
Ashley says
Hi Marie - I think you could leave them out without any issue. You could also maybe add in a package of frozen spinach (thaw it and squeeze out the excess water before stirring it in) if you both enjoy spinach and still want some greens in the mix. Hope you enjoy!
Teresa says
Could this be made and frozen? This looks delicious, and I love to make casseroles ahead of when I need them for future dinners.
Ashley says
Hi Teresa,
Great question! I haven’t personally tried that with this recipe. My only hesitation would be trying to make sure that the shrimp doesn’t get overcooked. If you do try it out, I’d say to go through the beginning of step 5, putting it into a baking dish, and then freeze at that point.
If you wanted to be extra cautious, you could make the pasta/cheese part and freeze that, but wait to cook the shrimp until the day you plan to have the casserole.
Here’s an article on freezing mac and cheese that may be helpful: https://www.southernliving.com/can-you-freeze-mac-and-cheese-8406429
Let me know how this ends up working out for you if you give it a go!
Cami N. says
I made this for our New Years Day dinner and it was delicious. It's easy to pull together and the flavors are great. I didn't have peas so I substituted spinach. We really enjoyed it.
Ashley says
So glad this was a hit for you, Cami! Spinach sounds like a delicious addition here.