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VIEW RECIPE
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Title:
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Creamy Gruyère ans Shrimp Pasta |
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Date:
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08/12/2008 17:13:30 |
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Posted by:
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ChefBelle |
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8 oz. uncooked cavatelli (little ears pasta)
1/2 cup all-purpose flour
1/2 tsp. salt
2 cups milk
1-1/4 cups shredded Gruyère cheese, divided
1 Tbsp. butter
1-1/2 lbs large shrimp, peeled and deveined
3 garlic cloves, minced
2 Tbsp. dry white wine
1/4 tsp. ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Preheat oven to 375*F.
Cook pasta as per pkg. directions, omitting salt and oil, drain well. Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a wire 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 of cheese, stirring until melted.
Heat butter in a large nonstick skillet over med-high heat. Add shrimp and garlic, sauté 3 minutes. Stir in wine and pepper cook 1 minute or until shrimp is done.
Add pasta, shrimp mixture and peas to cheese mixture, tossing well to combine. Spoon pasta mixture into a 13x9 in. baking dish lightly coated with cooking spray, sprinkle evenly with remaining cheese.
Bake for 20 minutes or until cheese melts and begins to brown. Serve immediately.
Yield 6 servings
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