It's Been Awhile...

It's been awhile since I posted a recipe on here so I thought I would give a shout out to this yummy shrimp pasta dish that I made for Jay and me a couple of weeks ago. I always know I have done something right when Jay tells me "You have to make this next time my parents come visit!" lol

And the best part? This is a Cooking Light recipe so you don't even have to feel guilty for loving it. I do hope you enjoy the bubbly, cheesy, yummy, shrimpy goodness that is Creamy Gruyere and Shrimp Pasta!

Creamy Gruyere and Shrimp Pasta
(Yield 6 servings)


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)


  • 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

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Courtney said...

Ironically, I've made this before, and I concur that it is really good! I think I made it to carb up during training for the Alaska Half!

Jamie McQ said...

I want to eat that.

Thanks for posting! :) I'm so making this.