Creamy Gruyère and Shrimp Pasta
Creamy Gruyère and Shrimp Pasta
Cooking Light, March 2004
This has a little kick to it! I made the pasta and had all the ingredients ready for the shrimp and cream sauce, so it went together quickly. The sauce isn’t very cheesy. The wine that you add to the shrimp makes it a little sauce in the casserole. I would REALLY cook that down more to prevent the creaminess from becoming soupy. It made quite a bit and we’re both having it for lunch today. I would up the cheese or make it with a more sharper Swiss in stead of Gruyere.
Knife
Cutting board
Measuring cups and spoons
Stockpot for pasta
Saucepan
Grater
Large nonstick skillet
Casserole dish
It was rather bland…that’s why I thought a different cheese might help it along. I didn’t think it was that bad.
D and I weren’t a fan of this, but I don’t recall why.
It just has “don’t make again” in the cookbook.