One-Pot Creamy Shrimp Pasta with Peas
Freshly grated Gruyere makes this sauce nutty and silky, and keeping everything in one pot instead of the oven is what keeps it from drying out.
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
Want to save this recipe?
By signing up, you'll join our email list and can unsubscribe at any time.
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
Serving: 1gCalories: 365kcalCarbohydrates: 29gProtein: 21gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 562mgFiber: 4gSugar: 4g
Nutrition info not guaranteed to be accurate.
Did you make this recipe?Tag us on Instagram or leave a comment!