Description
A rich and comforting creamy shrimp pasta with peas, featuring tender sautéed shrimp in a velvety Gruyere cheese sauce served over orecchiette pasta. This easy skillet dish combines the delicate flavors of garlic, white wine, and peas for a perfect weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces orecchiette pasta (cooked)
Shrimp and Sauce
- 1 tablespoon butter
- 1 ½ pounds medium or large shrimp, peeled and deveined
- 4 tablespoons dry white wine
- 1 teaspoon minced garlic
- ½ teaspoon ground cayenne pepper
- ¼ cup flour
- 1 teaspoon salt
- 2 cups milk (whole milk recommended)
- 2 cups shredded Gruyere cheese
- 2 cups frozen green peas, thawed
Instructions
- Cook Pasta: Boil the orecchiette pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté Shrimp: In a large nonstick skillet over medium-high heat, melt the butter. Add the peeled and deveined shrimp and sauté for about 3 minutes until they start to turn pink. Then stir in the dry white wine, minced garlic, and cayenne pepper. Continue cooking until the shrimp are fully cooked. Remove the shrimp and any juices from the pan and set aside.
- Create Roux and Sauce: In the same skillet, add the flour and salt, cooking and stirring constantly for 30 seconds to toast the flour. Gradually whisk in the milk and bring the mixture to a boil, continuing to whisk until it slightly thickens (approximately 1 minute). Remove from heat.
- Add Cheese: Stir the shredded Gruyere cheese into the hot milk mixture until fully melted and smooth.
- Combine Ingredients: Add the cooked pasta, reserved shrimp and juices, and thawed peas to the cheese sauce. Toss everything well to combine evenly.
- Heat Through: Return the skillet to low heat and cook just until the entire mixture is heated through and the peas are tender. Serve immediately and enjoy your creamy shrimp pasta.
Notes
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Gruyere cheese adds a nutty flavor; substitute with similar melting cheese if unavailable.
- Use whole milk for a richer sauce, but 2% milk can be substituted for a lighter option.
- Thaw peas before adding to ensure even cooking and texture.
- Serve immediately as the sauce thickens upon standing.
