For dinner, we had the delicious pasta with shrimp, gruyere sauce and veggies from Jerry's Blog. I substituted leftover asparagas and grated zucchini for the peas in his recipe. It was quite a hit! Jerry and I must have the same taste in food, as we seem to like all the same recipes, and continue to share each others' "keepers".
8 ounces dry pasta
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
5 ounces shredded Gruyère cheese, divided
1 tablespoon butter
24 ounces large shrimp, peeled and de-veined
4 garlic cloves, minced
2 tablespoons dry white wine
1/2 teaspoon ground red pepper
1 1/2 cups frozen green peas, thawed(or any veggie)
Preheat oven to 375
In a large pot of boiling water, cook pasta according to package directions - drain well when done.
Gradually whisk together flour, salt and milk. Pour into Dutch oven and bring to a boil over medium heat. Cook until slightly thick, whisking constantly - about 2 minutes. Remove from the heat and stir in 3 ounces of cheese.
In a large skillet, melt butter over medium-high heat. Add shrimp and garlic - cook just until the shrimp are beginning to turn opaque - about 1-2 minutes. Mix in wine and pepper - cook until the shrimp are almost done - about 1 minute.
Toss together the pasta, shrimp mixture, and peas into the cheese mixture until well coated.
Scoop mixture into a 9 x 13" baking dish lightly coated with nonstick spray. Scatter the top with the remaining 2 ounces of cheese. Bake until cheese melts and begins to brown - about 20 minutes.
Makes about 6 servings.
