Have you ever pulled a creamy pasta out of the oven and watched the sauce go from silky to dry in the few minutes it took to serve it? Creamy shrimp pasta with peas skips the oven completely. Everything happens in one pot on the stovetop, so the Gruyère sauce stays glossy and clings to every bite instead of breaking down under direct heat.
What makes this Different
The nutty depth of freshly grated Gruyère is what makes this sauce taste like more than butter and cheese, and keeping everything in one pot on the stovetop is what keeps it silky instead of separating.
This comes together in about 35 minutes, most of it hands-on at the stove, and the one thing to know before you start is to cook the pasta first so everything else moves quickly once the shrimp hits the pan.
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What I Learned Making This Recipe
This started as a baked pasta. I'd cook everything separately, combine it in a baking dish, and finish it in the oven. It looked good coming out, but by the time it had baked long enough to get bubbly, the sauce had dried out more often than not. Baking a milk and cheese sauce gives the liquid time to evaporate, and there's no catching it once that's happened.
Now I do the whole thing in one pot on the stovetop instead. The sauce goes from pan to plate in the same few minutes it takes to melt the cheese, so it stays glossy and clings to the pasta the way it's supposed to. It's also just one less dish to wash, which I won't pretend isn't part of the appeal.
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Ingredients and Substitutions
Ingredient Notes:
- Orecchiette: I like this shape because the sauce pools right in the little "hats," but fusilli or any short pasta shape works if that's what you have on hand.
- Shrimp: Medium shrimp are the right size here. You don't need to spend more on jumbo. They just take longer to cook through and are easier to overcook.
- Gruyère: This is the ingredient that makes the sauce taste like more than a basic cheese sauce. Grate it yourself off the block. Pre-shredded cheese is coated to keep it from clumping in the bag, and that same coating keeps it from melting smooth. I've tested both Fontina and Emmentaler in its place, and they work.
- White wine: Adds a depth to the sauce you'd notice if you left it out. I've tested chicken broth in its place and it works well if you don't want to open a bottle for a few tablespoons.
- Milk: I use whole milk for the richest sauce, but this works with whatever milk you already have in the fridge.
Instructions
Cook the pasta and set it aside.
- Cook the shrimp: Melt the butter in a large deep skillet and add the shrimp, wine, cayenne pepper and garlic. Cook until the shrimp is done and remove from the pan along with all of the pan juices.
- Make the sauce: In the same pan, cook the flour and salt for 30 seconds to one minute to get rid of the raw flour taste. Whisk in the milk and cook until thickened and coats the spoon (about one minute after it boils). Turn the heat off and stir in the cheese.
- Complete the dish: Add the shrimp mixture, peas and pasta to the pan and stir well to combine. Heat until warmed through and serve immediately.
My Best Tips
- Don't walk away from the shrimp. Medium and large shrimp cook fast, and a minute too long turns them rubbery instead of tender. Pull them the moment they turn pink and opaque.
- Use a deep sauté pan or a Dutch oven. Once the pasta, shrimp, and peas all go back in with the sauce, there's a lot of volume in that pan. A deep pan means you can toss everything together without it spilling over the sides.
- Want more heat? Add extra cayenne to taste. The amount in the recipe card is mild on purpose, since it's meant to be a background note, not the headline.
FAQs
A mix of half whole wheat and half all-purpose will work without changing the flavor or color too much. Straight whole wheat will make the sauce taste nuttier and look darker.
Yes. Thaw it first and pat it dry before it goes in the pan. Wet shrimp steams instead of searing, and won't get that light golden color on the outside.
I've tested this with Fontina and with Emmentaler, and both work in its place.
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Recipe
One-Pot Creamy Shrimp Pasta with Peas
Equipment
Ingredients
- 8 ounces orecchiette pasta cooked
- 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 (I used whole milk)
- 2 cups shredded Gruyere cheese
- 2 cups frozen green peas, thawed
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Instructions
- Cook pasta to al dente according to package directions. Drain well.8 ounces orecchiette pasta
- Heat butter in a deep sauté pan or dutch oven over medium-high heat. Add shrimp and cook 3 minutes. Stir in wine, garlic and pepper, and cook until shrimp is done. Remove shrimp and all pan juices and reserve for later.1 tablespoon butter, 1 ½ pounds medium or large shrimp,, 4 tablespoons dry white wine, 1 teaspoon minced garlic, ½ teaspoon ground cayenne pepper
- In the same pan, add flour and salt. 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.¼ cup flour, 1 teaspoon salt, 2 cups milk , 2 cups shredded Gruyere cheese
- Add pasta, shrimp mixture (with juices) and peas to cheese mixture, tossing well to combine. Cook on low heat until mixture is hot. Serve immediately.2 cups frozen green peas,
Notes
- Grate the Gruyère yourself. Pre-shredded won't melt into a smooth sauce.
- Tested substitutes: Fontina or Emmentaler both work in place of Gruyère. Chicken broth works in place of the white wine.
- Whole milk gives the richest sauce, but this works with lower-fat milk on hand.
- Use a deep sauté pan or Dutch oven. There's enough volume once everything goes back in that a shallow skillet will spill over.
- Cook the pasta ahead of time and toss with a little oil to keep it from sticking, to save time later.
- Want more heat? Add extra cayenne to taste.
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
This recipe was originally published in 2013 and pictures and recipes were updated in March 2025.
Danielle says
Thank you for this recipe! I was looking for a shrimp pasta with milk (not cream) & peas! I was wondering if I could use whole wheat flour here?
Hi Danielle, I have not tried to use whole wheat flour in this recipe so cannot speak to it, please let me know if you try it and how it works out. A couple of things to keep in mind -the flavor will be altered because of the nutty flavor of the whole wheat flour and the sauce will be darker in color. I would recommend starting with a combination of both flours rather than all whole wheat. Please let me know how it turns out. Good luck!