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.
Like a reviewer earlier mentioned , this lacked a "wow" factor. A lot of clean-up for a dish that was good, but I didn't LOVE it. Made it exactly as the recipe states, only added a little flour to a small amount of milk in the pan, alternating ingredients, until the flour was gone, to avoid lumps, kind of like making gravy. Might try again with chicken and mushrooms.
YUM! I had gruyere cheese on hand for another recipe, otherwise I would have not purchased gruyere cheese for this recipe. I substituted zucchini for the peas and added scallops with the shrimp. I also didn't bake the dish like the recipe says. I sauted the shrimp and scallops with garlic separately. I also sauted the zucchini separately. I also used whole wheat pasta. I made the sauce separatly too. Once all the components were complete, I put them together.
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