Tuesday, July 14, 2009

Creamy Gruyere & Shrimp Pasta


I made this
for dinner
the other night.

And it was just

Creamy Gruyere & Shrimp Pasta
Adapted from: Recipe Girl

8 ounces penne pasta
¼ cup flour
½ tsp salt
2 cups half and half
1¼ cups (5 ounces) Gruyere cheese, grated (can also use Swiss)
1 Tbs butter (ok to use light butter)
1½ lbs raw shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons pesto
2 Tbs dry white wine
¼ tsp cayenne pepper

1. Preheat oven to 375°F. Spray 9×13 baking dish with cooking spray.

2. Cook and drain pasta.

3. Combine flour, salt and half and half in a large skillet. Stir thoroughly to combine. Bring mixture to a boil, stirring constantly with a whisk. Cook for 1 more minute, until slightly thick, stirring constantly. Remove from heat and stir in
1 cup of the cheese, stirring until melted. Set aside.

4. Melt butter in a large skillet. Add garlic and cook over medium-high heat for 3 minutes. Add shrimp, wine, pesto and cayenne, and cook just until shrimp begins to turn pink.

5. Add pasta and shrimp to cheese mixture and toss to combine. Spoon everything into prepared dish. Sprinkle with remaining cheese.

6. Bake for 20 minutes, or until cheese melts and begins to brown. Let sit for 10 minutes before serving.

1 comment:

Jillian said...

Oh my, this looks delicious. Now I am oh-so hungry!!