Creamy Gruyere and Shrimp Pasta with Peas

Creamy Gruyere and Shrimp Pasta with Peas might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 486 calories, 44g of protein, and 21g of fat per serving. This recipe serves 6. For $4.36 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have salt, peas, ground pepper, and a few other ingredients on hand, you can make it. 33 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Garnish with Lemon. With a spoonacular score of 79%, this dish is solid. Similar recipes include Creamy Gruyère and Shrimp Pasta, Creamy Gruyere & Shrimp Pasta, and Creamy Pasta With Peas.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 T. butter

8 Ounces orecchiette pasta (cooked)

2 T. dry white wine

1 ½ lbs. medium-large shrimp, peeled and deveined

¼ c. flour

3 garlic cloves

¼ t. ground red pepper

2 c shredded Gruyere cheese divided

2 cups 2 % Milk

2 cups frozen green peas, thawed

½ t. salt

Equipment:

oven

baking pan

dutch oven

whisk

frying pan

Cooking instruction summary:

Preheat oven to 375. Lightly spray a 9 x 13 baking dish with cooking spray.Cook pasta according to package directions. Drain well.Combine flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook until slightly thick ( about 1 minute) stirring constantly with a whisk. Remove from heat and stir in 1¼ cup cheese 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 until shrimp is done.Add pasta, shrimp mixture and peas to cheese mixture, tossing well to combine. Spoon pasta mixture into baking dish and sprinkle with remaining cheese. Bake at 375 for 20 min- 30 min. (Until cheese melts and begins to turn brown.)Serve immediately.

 

Step by step:


1. Preheat oven to 37

2. Lightly spray a 9 x 13 baking dish with cooking spray.Cook pasta according to package directions.

3. Drain well.

4. Combine flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook until slightly thick ( about 1 minute) stirring constantly with a whisk.

5. Remove from heat and stir in 1¼ cup cheese until melted.

6. Heat butter in a large nonstick skillet over medium-high heat.

7. Add shrimp and garlic, sauté 3 minutes. Stir in wine and pepper, and cook until shrimp is done.

8. Add pasta, shrimp mixture and peas to cheese mixture, tossing well to combine. Spoon pasta mixture into baking dish and sprinkle with remaining cheese.

9. Bake at 375 for 20 min- 30 min. (Until cheese melts and begins to turn brown.)

10. Serve immediately.


Nutrition Information:

Quickview
486k Calories
44g Protein
20g Total Fat
27g Carbs
18% Health Score
Limit These
Calories
486k
24%

Fat
20g
32%

  Saturated Fat
11g
71%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
347mg
116%

Sodium
1278mg
56%

Alcohol
0.52g
3%

Get Enough Of These
Protein
44g
89%

Selenium
76µg
109%

Calcium
720mg
72%

Phosphorus
639mg
64%

Manganese
0.86mg
43%

Zinc
5mg
34%

Vitamin B12
1µg
32%

Vitamin C
24mg
30%

Copper
0.47mg
23%

Vitamin B2
0.38mg
22%

Iron
4mg
22%

Magnesium
86mg
22%

Vitamin A
978IU
20%

Vitamin B1
0.25mg
17%

Folate
62µg
16%

Fiber
3g
13%

Vitamin K
13µg
13%

Vitamin B3
2mg
11%

Potassium
385mg
11%

Vitamin E
1mg
10%

Vitamin B6
0.2mg
10%

Vitamin D
1µg
9%

Vitamin B5
0.84mg
8%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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