Creamy Gruyere and Shrimp Pasta is a dinner recipe your family will love you for!
I first made this recipe back in 2007, and I’ve been making it fairly often ever since. It’s a big-time favorite dinner recipe, and every time I serve this one… every bit of it is gobbled up. If you like shrimp, you’ll like this recipe too. It’s comfort food, but it has been lightened up a bit.
A simple cheese sauce is made with a base of nonfat milk (and plenty of cheese), and the shrimp is fried until pink. The shrimp and the sauce are combined with cooked pasta and then baked for a short time to bring all of those flavors together in this Creamy Gruyere and Shrimp Pasta.
What is Gruyere?
Gruyere was named for the town of Gruyères in Switzerland, where is was originally created. It a firm, rich, creamy cheese with a slightly nutty taste. Gruyere is a good melting cheese- allowing dishes to reach a creamy consistency… so it’s perfect for this recipe!
Can another cheese be substituted?
Reasonable substitutes for Gruyere are Swiss, Emmental or Jarlsberg. Any of those should work just fine in this Creamy Gruyere and Shrimp Pasta.
Can frozen shrimp be used for this recipe?
The recipe calls for one and a half pounds of raw shrimp. I highly recommend that you buy shrimp from your seafood counter for this recipe. Avoid frozen shrimp. It will yield quite a bit of moisture from being frozen. If you insist of trying frozen, just make sure it’s completely thawed and drained well before using in this recipe.
Doesn’t that look so wonderfully creamy? I love this dinner recipe, and I hope it will become a new favorite for you too!
Here are a few more shrimp pasta recipes you might like to try:
- Angel Hair Pasta with Shrimp, Asparagus and Basil
- Pasta with Shrimp and Feta
- Drunken Shrimp Pasta
- Chipotle Beer Shrimp with Pasta
- Shrimp Fettuccine
- Rotini with Shrimp
- Greek Style Shrimp Scampi with Whole Wheat Spaghetti
Creamy Gruyere and Shrimp Pasta
- 8 ounces penne or fusilli pasta
- 2 cups nonfat milk
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 1/4 cups (5 ounces) grated Gruyere cheese, divided
- 1 tablespoon butter
- 1 1/2 pounds raw shrimp, peeled and deveined
- 4 medium garlic cloves, minced
- 2 tablespoons dry white wine
- 1/4 teaspoon cayenne pepper
- chopped fresh parsley, for garnish (optional)
- Preheat the oven to 375°F. Spray a 9x13 baking dish with nonstick spray.
- Cook the pasta according to package instructions; drain.
- In a large skillet, combine the milk, flour and salt. Whisk thoroughly to combine. Bring the mixture to a boil, whisking constantly. Cook for 1 more minute, until slightly thickened, stirring constantly. Remove from heat and stir in 3/4 cup of the cheese, stirring until melted. Set aside.
- In another skillet, melt the butter. Add the garlic and cook over medium-high heat for 1 minute. Add the shrimp, wine and cayenne, and cook just until the shrimp begins to turn pink.
- Add the pasta and shrimp to the cheese mixture and toss to combine. Spoon everything into the prepared dish. Sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the cheese melts and begins to brown. Let sit for 10 minutes before serving.
- Weight Watchers Freestyle SmartPoints per serving: 10
- *You can sub Swiss cheese for Gruyere.
- *Light tub butter will work just fine.
- *Add peas for a little color!