Creamy Gruyère and Shrimp Pasta

Gruyère has a nutty and slightly sweet flavor; Swiss cheese makes a fine substitute. Vary this dish by using chicken in place of the shrimp.

Yield: 6 servings

Ingredients

• 8  ounces  uncooked cavatelli or orecchiette pasta ("little ears" pasta)
• 1/4  cup  all-purpose flour
• 1/2  teaspoon  salt
• 2  cups  2% reduced-fat milk
• 1 1/4  cups  (5 ounces) shredded Gruyère cheese, divided
• 1  tablespoon  butter
• 1 1/2  pounds  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 sprigs (optional)

Preparation

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 a whisk. 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; sauté 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 evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.

Nutritional Information

Calories:

459 (27% from fat)

Fat:

13.8g (sat 7.1g,mono 3.7g,poly 1.6g)

Protein:

39.6g

Carbohydrate:

41.2g

Fiber:

2.5g

Cholesterol:

210mg

Iron:

4.1mg

Sodium:

535mg

Calcium:

415mg