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Creamy Gruyère and Shrimp Pasta
Cooking Light March 2004
Ingredients
  • subheading: 8 ounces uncooked cavatelli or orecchiette pasta:
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 ¼ cups ( 5 ounces) shredded Gruyère cheese, divided
  • 1 tablespoon butter
  • 1 ½ pounds large shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons dry white wine
  • ¼ teaspoon ground red pepper
  • 2 cups frozen green peas, thawed
  • Cooking spray
  • Parsley sprigs (optional)
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