Creamy Shrimp Pasta with Peas

Cook pasta to al dente 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 and juices from pan 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 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.
¼ cup flour, 1 teaspoon salt, 2 cups milk, 2 cups shredded Gruyere cheese
Add pasta, shrimp mixture and peas to cheese mixture, tossing well to combine. Cook on low heat until mixture is hot. Serve immediately.
2 cups frozen green peas,