Creamy Gruyere and Shrimp Pasta

You may also make this dish with chicken. From Cooking Light.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  ounces  uncooked  cavatelli or 8  ounces  orecchiette
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 2  cups 2% low-fat milk
• 1 1⁄4 cups  shredded gruyere cheese, divided
• 1 1⁄2 lbs 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 sprig

Directions

1. Preheat oven to 375.
2. Cook pasta according to package directions.
3. Drain well.
4. Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil.
5. Cook 1 minute or until slightly thick.
6. Remove from heat.
7. Stir in 3/4 cup cheese, stirring until melted.
8. Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; saute 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
9. Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine.
10. Spoon the pasta mixture into a 13 X 9 inch baking dish lightly coated with cooking spray.
11. Sprinkle with remaining cheese.
12. Bake at 375 for 20 minutes until cheese melts and begins to brown.
13. Garnish with parsley.
14. Serve immediately.