8 oz. uncooked pasta (recipe suggested cavatelli or orecchiette, but I used farafalle)
1/4 cup flour
1/2 tsp. salt
2 cups 2% milk
1 1/4 cups (5 oz)* shredded Gruyere cheese, divided
1 Tbsp. butter
1 1/2 pound large shrimp, peeled and deveined
3 garlic cloves, minced
2 Tbsp. dry white wine**
1/4 tsp ground red pepper
2 cups frozen green peas, thawed
Preheat oven to 375°.
Cook pasta according to directions. Drain well.
Combine flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk. Bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat and add 3/4 cup (about 3 oz.) cheese, stirring until melted.
Heat butter in a large nonstick pan over medium-high heat. Add shrimp and garlic and cook for 3 minutes. Stir in wine and cayenne pepper, and cook 1 more minute or until shrimp is done.
Add pasta, shrimp, and peas to the cheese mixturee in the Dutch oven. Lightly spray a 13x9 baking dish with cooking spray. Spoon pasta into dish. Top with remaining 1/2 cup (about 2 oz.) cheese. Bake for 20 minutes, or until cheese melts and begins to brown.
*You really should get a kitchen scale. Depending on how you grate cheese, the measurements could be way off. I used my darling Microplane, and 5 oz. turned out to be about 2 1/2 cups, packed.
**How ridiculous is this? Luckily I had a Vacu-Vin'd bottle of Chardonnay in the fridge.