Description
This creamy shrimp pasta with peas is a rich and comforting dish featuring tender sautéed shrimp, al dente orecchiette pasta, and a luscious Gruyere cheese sauce. Enhanced with a touch of white wine and a hint of cayenne pepper, this recipe offers a perfect balance of flavors and textures, making it an ideal meal for seafood and pasta lovers alike.
Ingredients
Scale
Pasta
- 8 ounces orecchiette pasta (cooked al dente)
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: Bring a large pot of salted water to a boil and cook the orecchiette pasta according to the package directions until al dente. Drain well and set aside.
- Sauté Shrimp: In a large nonstick skillet, heat the butter over medium-high heat. Add the peeled and deveined shrimp and sauté for about 3 minutes until they begin to turn pink. Stir in the dry white wine, minced garlic, and cayenne pepper, cooking until the shrimp are fully cooked through. Remove the shrimp along with any pan juices and set aside.
- Make Cheese Sauce: Using the same skillet, add the flour and salt, cooking for about 30 seconds to toast the flour lightly. Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a boil and cook for approximately 1 minute until it thickens slightly. Remove from heat and stir in the shredded Gruyere cheese until fully melted and smooth.
- Combine Ingredients: Add the cooked pasta, shrimp and their reserved juices, and thawed peas to the cheese sauce in the skillet. Toss everything together thoroughly to combine. Cook over low heat just until everything is heated through.
- Serve: Immediately serve the creamy shrimp pasta warm, garnished optionally with extra cheese or freshly ground black pepper.
Notes
- Cooking the shrimp quickly over medium-high heat prevents them from becoming rubbery.
- Using Gruyere cheese adds a nutty, rich flavor but you can substitute with Swiss cheese if necessary.
- For a lighter version, use low-fat milk instead of whole milk, though the sauce may be less rich.
- Thaw the peas beforehand to ensure even heating and texture.
- Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
