This Creamy Gruyere and Shrimp Pasta is one of our favorite family dinners! One bite and you will be in love too!

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Shrimp can be prepared in so many different ways, but I love how the flavors blend in this Creamy Gruyere and Shrimp Pasta with Peas. Sure it takes a few pans to put it together, but believe me it is worth it. My daughter is not a huge seafood eater, but this is one of two ways she will eat it. Does that tell you how good it is?
The nutty flavor of the gruyere melted with the shrimp, pasta, and peas is delicious. It has just a touch of cayenne that adds a nice little pop of heat at the end. You don’t need to go crazy and buy the expensive jumbo shrimp for this dish - high quality medium-sized shrimp work just great and fit nicely with the orecchiette pasta. My kids love the "little hats", and they catch the sauce perfectly. Lots of goodness in each bite. Did I mention it is from Cooking Light? No cream, just 2 percent milk. Are you intrigued yet?
This recipe has been a staple in my cooking rotation for many years. The shrimp is impressive enough to serve to guests and also makes a great family dinner. A hearty meatless meal - great for our long Minnesota winters. Spring is coming soon, right? Until it does, this will help us make it through the cold.
Recipe
Creamy Shrimp Pasta with Peas
Equipment
Ingredients
- 8 Ounces orecchiette pasta cooked
- 1 tablespoon butter
- 1 ½ pounds medium-large shrimp peeled and deveined
- 4 tbsp dry white wine
- 1 tsp minced garlic
- ½ tsp ground cayenne pepper
- ¼ cup flour
- 1 teaspoon salt
- 2 cups Milk
- 2 c shredded Gruyere cheese
- 2 cups frozen green peas thawed
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Instructions
- Cook pasta according to package directions. Drain well.8 Ounces orecchiette pasta
- Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and sauté 3 minutes. Stir in wine, garlic and pepper, and cook until shrimp is done. Remove shrimp from pan and reserve for later.1 tablespoon butter, 1 ½ pounds medium-large shrimp, 4 tbsp dry white wine, 1 tsp minced garlic, ½ tsp ground cayenne pepper
- In the same pan, add flour and salt and cook for 30 seconds to toast the flour. 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 cheese until melted.
- Add pasta, shrimp mixture and peas to cheese mixture, tossing well to combine. Cook on low heat until mixture is hot.
- Serve immediately.
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Nutrition
Nutrition info not guaranteed to be accurate.
Love the simplicity and ease of this dish! i'm sure it will be in rotation at our house too!
Every single ingredient you put in there has me all jazzed up! I love gruyere (or any cheese for that matter), shrimp and pasta. And I LOVE baked pastas especially! This looks like a casserole dish from heaven!
Hi Julia! I'm a sucker for baked pasta too! and cheese! yum! Thanks for stopping by!
Happy Friday! This sound like a wonderful dinner idea..I love using shrimp in dishes but don't do it enough. This dish is screaming spring to me! Love the photos.
Thanks, Julia! Have a fun weekend!
This recipe looks great! Love the photos 🙂
Thanks Ladies!