Friday, May 06, 2005

Creamy Gruyère and Shrimp Pasta

Creamy Gruyère and Shrimp Pasta (Adapted from CL)

8 ounces dry orecchiette
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
5 ounces shredded Gruyère cheese, divided
1 tablespoon butter
24 ounces large shrimp, peeled and deveined
4 garlic cloves, minced
2 tablespoons dry white wine
1/2 teaspoon ground red pepper
1 1/2 cups frozen green peas, thawed

Preheat oven to 375

In a large pot of boiling water, cook pasta according to package directions - drain well when done.

Gradually whisk together flour, salt and milk. Pour into Dutch oven and bring to a boil over medium heat. Cook until slightly thick, whisking constantly - about 2 minutes. Remove from the heat and stir in 3 ounces of cheese.

In a large skillet, melt butter over medium-high heat. Add shrimp and garlic - cook just until the shrimp are beginning to turn opaque - about 1-2 minutes. Mix in wine and pepper - cook until the shrimp are almost done - about 1 minute.

Toss together the pasta, shrimp mixture, and peas into the cheese mixture until well coated.

Scoop mixture into a 9 x 13" baking dish lightly coated with nonstick spray. Scatter the top with the remaining 2 ounces of cheese. Bake until cheese melts and begins to brown - about 20 minutes.

Makes about 6 servings.

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