Pasta with Gruyere, Shrimp, and Peas from Vicki Delany

This is a lovely creamy pasta. Perfect for entertaining as you can bake it before guests arrive and then do a quick reheat when dinner is served.

Pasta with Gruyere, Shrimp, and Peas

Ingredients:

8 ounces small pasta, cooked

¼ cup flour

½ teaspoon salt

2 cups milk

2 cups shredded Gruyere cheese divided

1 tbsp. butter

1 ½ pounds medium-large shrimp peeled and deveined

3 garlic cloves, minced

2 tbsp. chicken stock or water

¼ teaspoon red pepper flakes

2 cups frozen green peas, thawed

Instructions:

 Preheat oven to 375. Lightly grease a 9 x 13 baking dish

Cook pasta according to package directions. Drain well.

Combine flour and salt in a large skillet or Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk, and bring to a boil. Cook until slightly thick (about 1 minute). Remove from heat and stir in 1 ¼ cup cheese until melted.

Heat butter in a separate pan over medium-high heat. Add shrimp and garlic, sauté 3 minutes. Stir in stock or water and pepper, and cook until shrimp is done.

Add pasta, shrimp, and peas to cheese mixture, tossing well to combine. Spoon into a baking dish and sprinkle with remaining cheese. Bake at 375 for 20 min- 30 min, Until cheese melts and begins to turn brown.

Coming September 19: HAVE YOURSELF A DEADLY LITTLE CHRISTMAS, the sixth Year-Round Christmas mystery from Crooked Lane Books.