Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Karen Levin
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

459 calories; calories from fat 27%; fat 13.8g; saturated fat 7.1g; mono fat 3.7g; poly fat 1.6g; protein 39.6g; carbohydrates 41.2g; fiber 2.5g; cholesterol 210mg; iron 4.1mg; sodium 535mg; calcium 415mg.
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