Description
This Creamy Shrimp Pasta with Peas is a delightful and comforting dish perfect for weeknight dinners or special occasions. Tender shrimp sautéed with garlic and white wine are combined with orecchiette pasta and sweet peas in a rich, cheesy Gruyere cream sauce. The sauce is thickened with a touch of flour and enriched with whole milk, creating a velvety texture that beautifully coats every bite. Ready in just about 35 minutes, this recipe offers a balanced blend of protein, veggies, and pasta that’s sure to please the entire family.
Ingredients
Scale
Pasta
- 8 ounces orecchiette pasta, cooked to al dente
Shrimp and Sauce
- 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 all-purpose flour
- 1 teaspoon salt
- 2 cups whole milk
- 2 cups shredded Gruyere cheese
- 2 cups frozen green peas, thawed
Instructions
- Cook Pasta: Cook the orecchiette pasta according to the package directions until it is al dente. Once cooked, drain the pasta thoroughly and set aside.
- Sauté Shrimp: Heat 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the peeled and deveined shrimp and sauté for about 3 minutes until they start to turn pink. Stir in 4 tablespoons of dry white wine, 1 teaspoon of minced garlic, and ½ teaspoon of ground cayenne pepper, cooking until the shrimp are fully cooked through. Remove the shrimp and any juices from the pan and set them aside for later.
- Make Cheese Sauce: In the same pan, add ¼ cup of flour and 1 teaspoon of salt, cooking for 30 seconds to toast the flour slightly. Gradually whisk in 2 cups of whole milk, stirring constantly to prevent lumps, and bring the mixture to a boil. Continue cooking for about 1 minute until the sauce thickens slightly. Remove the pan from the heat and stir in 2 cups of shredded Gruyere cheese until it’s completely melted and the sauce is smooth.
- Combine and Heat: Add the cooked pasta, reserved shrimp and their juices, and thawed green peas to the cheese sauce. Toss everything well to combine all ingredients. Cook over low heat just until the entire mixture is hot throughout, then serve immediately for the best flavor and texture.
Notes
- Use orecchiette pasta for its perfect cup shape that holds sauce well, but any similar small pasta shape works.
- Thaw frozen peas fully before adding to ensure even heating.
- Dry white wine adds a lovely depth of flavor to the shrimp; if unavailable, substitute with chicken broth for a non-alcoholic option.
- Gruyere cheese melts beautifully to create a rich, nutty sauce; for a milder flavor, substitute with Fontina or mozzarella.
- To keep shrimp tender, do not overcook during sautéing.
- For a lighter alternative, use 2% milk, but sauce will be slightly less creamy.
