Creamy Gruyere and Shrimp Pasta
Indulge in the luxurious flavors of Creamy Gruyere and Shrimp Pasta, a restaurant-quality dish that's easy to make at home in just 35 minutes. Perfectly cooked pasta is enveloped in a velvety sauce made with rich Gruyere and Parmesan cheeses, whole milk, and a hint of heavy cream, elevating the dish to gourmet status. Juicy, seasoned shrimp add a burst of savory seafood, while zesty lemon, garlic, and a touch of red pepper flakes bring a vibrant and balanced kick. Fresh parsley and reserved pasta water ensure the perfect consistency and a bright finish. This decadent yet approachable recipe is ideal for impressing dinner guests or treating yourself to a comforting yet refined meal. Serve hot with an extra sprinkle of Parmesan for a truly irresistible experience. Keywords: creamy shrimp pasta, Gruyere cheese pasta, easy seafood recipe, gourmet pasta recipe.
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Recipe Information
Ingredients
- 12 ounces spaghetti or linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups Gruyere cheese, shredded
- 0.5 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 0.5 teaspoon red pepper flakes
- 2 tablespoons parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the garlic and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Cook for 3-4 minutes, stirring constantly, until the sauce starts to thicken.
Reduce the heat to low and stir in the Gruyere cheese and Parmesan cheese until melted and smooth.
Add the lemon zest, red pepper flakes, and parsley to the sauce. Stir to combine. If the sauce is too thick, add some reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Return the cooked shrimp to the skillet, stirring to coat them in the sauce.
Add the cooked pasta to the skillet and toss gently to combine with the sauce and shrimp. Cook for an additional 1-2 minutes to heat through.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve hot, garnished with extra parsley and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 710 mg | 55% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
