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.
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; saute 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 with remaining cheese.
Bake at 375 for 20 minutes until cheese melts and begins to brown.