Creamy Gruyère and Shrimp Pasta

Another we made awhile ago. Notes in the book scream, "NO! Disgusting."
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.

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.

Yield: 6 servings

CALORIES 459 (27% from fat); FAT 13.8g (sat 7.1g,mono 3.7g,poly 1.6g); IRON 4.1mg; CHOLESTEROL 210mg; CALCIUM 415mg; CARBOHYDRATE 41.2g; SODIUM 535mg; PROTEIN 39.6g; FIBER 2.5g

Cooking Light, MARCH 2004