Creamy Gruyère and Shrimp Pasta

Creamy Gruyère and Shrimp Pasta Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 459
Caloriesfromfat 27 %
Fat 13.8 g
Satfat 7.1 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 39.6 g
Carbohydrate 41.2 g
Fiber 2.5 g
Cholesterol 210 mg
Iron 4.1 mg
Sodium 535 mg
Calcium 415 mg

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)

Preparation

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.

Karen Levin,

Cooking Light

March 2004
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