Tuesday, March 27, 2007

Creamy Shrimp and Gruyere Pasta

Creamy Shrimp and Gruyere Pasta

(I talked about this recipe here)

8 ounces penne (or other tubular pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
5 ounces Gruyere cheese, grated (Swiss cheese also works well), divided (about 1 1/4 cup)
1 tablespoon butter
1 1/2 pounds raw shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons white wine
1/4 teaspoon cayenne pepper
fresh parsley (optional)

Preheat oven to 375.
Cook pasta according to package directions; drain and rinse.
Combine the flour and salt in a large pan over medium heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, continuing to stir with a whisk.
Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
Heat butter in a separate 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 and shrimp mixture 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 parsley, if desired.

makes 6 servings
adapted from: Cooking Light
HUs: 9

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