Creamy Gruyère and Shrimp Pasta

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

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Nutritional Information

Amount per serving
  • Calories: 459
  • Calories from fat: 27%
  • Fat: 13.8g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 39.6g
  • Carbohydrate: 41.2g
  • Fiber: 2.5g
  • Cholesterol: 210mg
  • Iron: 4.1mg
  • Sodium: 535mg
  • Calcium: 415mg

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

  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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