Description
This creamy shrimp pasta with peas is a delightful and comforting meal featuring tender shrimp sautéed in butter and white wine, tossed with al dente orecchiette pasta and sweet peas in a luscious Gruyere cheese sauce. Perfect for a quick yet elegant dinner, it combines rich flavors and a smooth texture in just under 40 minutes.
Ingredients
Scale
Pasta
- 8 ounces orecchiette pasta, cooked al dente
Shrimp and Seasoning
- 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
Sauce
- ¼ cup flour
- 1 teaspoon salt
- 2 cups whole milk
- 2 cups shredded Gruyere cheese
Add-ins
- 2 cups frozen green peas, thawed
Instructions
- Cook Pasta: Cook the orecchiette pasta to al dente according to package directions. Once cooked, drain the pasta well to remove excess water and set aside.
- Sauté Shrimp: Heat butter in a large nonstick skillet over medium-high heat. Add the peeled and deveined shrimp, cooking for about 3 minutes until they turn pink and are partially cooked. Stir in the dry white wine, minced garlic, and ground cayenne pepper. Continue cooking until the shrimp are fully cooked through. Remove the shrimp along with any juices from the pan and set aside for later use.
- Make Cheese Sauce: In the same skillet, add the flour and salt. Cook for 30 seconds while stirring to toast the flour slightly. Gradually pour in the whole milk while whisking constantly to avoid lumps. Bring the mixture to a boil, continuing to stir until it thickens slightly, approximately 1 minute. Remove from heat and stir in the shredded Gruyere cheese until it fully melts and forms a creamy sauce.
- Combine and Heat Through: Add the cooked pasta, reserved shrimp and their juices, along with the thawed peas to the cheese sauce. Toss everything well to combine evenly. Cook the mixture on low heat until it is heated through thoroughly. Once hot, serve immediately for best flavor and texture.
Notes
- Make sure not to overcook the shrimp during sautéing; they cook quickly and will turn rubbery if left too long.
- To save time, use pre-cooked shrimp but add them at the end just to warm through to prevent overcooking.
- Gruyere cheese gives a rich and nutty flavor, but you can substitute with Parmesan or a mild cheddar if preferred.
- If you want a thicker sauce, simmer it a bit longer before adding the cheese, stirring constantly.
- Fresh peas can be used instead of frozen; just blanch them briefly before adding.
