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Creamy Gruyère and Shrimp Pasta

  • Yield: 6 Servings 1x

Description

Garlicky shrimp, Gruyère and peas are tossed together and baked till bubbly in this comforting seafood dish.


Scale

Ingredients

  • 8 ounces uncooked cavatelli or orecchiette pasta
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
  • 1 tablespoon butter
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons dry white wine
  • 1/4 teaspoon ground red pepper
  • 2 cups frozen green peas, thawed
  • Cooking spray
  • Parsley sprigs (optional)

Instructions

  1. Preheat oven to 375°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain well.
  3. 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.
  4. 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.
  5. 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

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