Creamy Gruyère and Shrimp Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gruyère has a nutty and slightly sweet flavor; Swiss cheese makes a fine substitute. Vary this dish by using chicken in place of the shrimp. 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) |
Directions:
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.
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