Description
A delicious creamy shrimp pasta dish with peas, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces (227 g) orecchiette pasta, cooked al dente
- 1 tablespoon (14 g) butter
- 1 ½ pounds (680 g) medium or large shrimp, peeled and deveined
- 4 tablespoons (60 ml) dry white wine
- 1 teaspoon (3 g) minced garlic, fresh
- ½ teaspoon (1 g) ground cayenne pepper
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 2 cups (480 ml) whole milk
- 2 cups (200 g) shredded Gruyere cheese, freshly grated
- 2 cups (300 g) frozen green peas, thawed
Instructions
- Step 1: Start by boiling water in a large pot. Cook the orecchiette pasta according to package directions until al dente to avoid mushiness. Drain thoroughly and reserve one cup of pasta water for adjustments if needed.
- Step 2: Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and sauté for about 3 minutes until shrimp turn pink and opaque. Immediately add dry white wine, minced fresh garlic, and ground cayenne pepper. Cook briefly until shrimp are done and the wine reduces slightly. Remove shrimp and juices from pan and set aside.
- Step 3: In the same skillet, sprinkle in the flour and salt. Stir continuously over medium heat for 30 seconds to toast the flour. Gradually whisk in the whole milk, stirring constantly to avoid lumps. Bring the mixture to a boil and cook until it thickens slightly, about 1 minute. Remove pan from heat and stir in the shredded Gruyere cheese with a whisk until fully melted and smooth.
- Step 4: Add the cooked pasta, sautéed shrimp with juices, and thawed peas to the cheese sauce in the skillet. Toss gently but thoroughly over low heat until everything is heated through and the sauce clings evenly to all components.
- Step 5: Once heated through, serve the creamy shrimp pasta at once. You can add a sprinkle of extra cheese on top to finish.
Notes
- Room Temperature: Store in an airtight container. Keep at room temperature for up to 4 hours only to avoid spoilage.
- Refrigeration: Transfer leftovers to an airtight container. Refrigerate at 40°F (4°C) for up to 3 days. Reheat gently to maintain creamy texture.
- Freezing: Use a freezer-safe container or bag to store. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Avoid overcooking shrimp: Remove from heat immediately once they turn pink and opaque, approximately 3 minutes of cooking, to keep them juicy and tender.
- When sauce is not thickening, add 2 tablespoons more flour gradually, whisking constantly, then return to medium heat for 1 minute.
- Toss cooked pasta with 1 tablespoon olive oil right after draining if noodles are sticky to preserve texture.
- Use a whisk when stirring cheese into the sauce off heat for about 1 minute to ensure a smooth, evenly melted sauce.
- If the dish is too spicy, stir in a splash of cream or additional milk to mellow the heat without affecting creaminess.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg