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!
Garlicky shrimp, Gruyère and peas are tossed together and baked till bubbly in this comforting seafood dish.
Ingredients
Instructions
- Preheat oven to 375°.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
- 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 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.
Notes
Recipe from Cooking Light March 2004
