Creamy Gruyère and Shrimp Pasta

Creamy Gruyère and Shrimp Pasta
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ pounds large shrimp, peeled and deveined
  • 2 tablespoons dry white wine
  • 3 garlic cloves, minced
  • Parsley sprigs (optional)
  • Cooking spray
  • 2 cups frozen green peas, thawed
  • ¼ teaspoon ground red pepper
  • + 19 more ingredients
    • 1 tablespoon butter
    • ½ teaspoon salt
    • 1 ½ pounds large shrimp, peeled and deveined
    • 2 tablespoons dry white wine
    • 3 garlic cloves, minced
    • Parsley sprigs (optional)
    • Cooking spray
    • 2 cups frozen green peas, thawed
    • ¼ teaspoon ground red pepper
    • 1 ¼ cups (5 ounces) shredded Gruyère cheese, divided
    • 8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
    • 1 ¼ cups (5 ounces) shredded Gruyère cheese, divided
    • 2 cups 2% reduced-fat milk
    • 1 tablespoon butter
    • 2 cups 2% reduced-fat milk
    • ½ teaspoon salt
    • ¼ cup all-purpose flour
    • 8 ounces uncooked cavatelli or orecchiette pasta ("little ears" pasta)
    • ¼ cup all-purpose flour

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 ...

View full recipe at My Recipes

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