Becky Luigart-Stayner; Jan Gautro
6 servings

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain well.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

snoopka's Review

July 13, 2011
Very yummy! A little bit of work, but worth it.

JessicaH's Review

December 03, 2008
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.

ConniefromPA's Review

January 25, 2010
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.

sprater1's Review

March 20, 2011
Added chopped mushrooms (8oz container). Would cut down the peas by 1/4 to 1/2 cup...2 cups is pretty overwhelming. Otherwise, very good recipe. We served a Viognier with it.

tjschafer51's Review

May 25, 2014

vbak66's Review

April 01, 2012
This is delicious! I have made it several times, and I use a little bit of 1/2&1/2 and a little more cheese. Friends love it!

Michelle's Review

March 18, 2016
This is a solid pasta dish.  The gruyere cheese gave the dish a nice sweet taste.  I did sauté the shrimp with a bit  more seasoning and added more cheese.  My 12-year-old daughter had three helpings!!