8 oz. uncooked cavatelli or orecchiette pasta (“little ears” pasta)
1/4 C. all-purpose flour
1/2 tsp. salt
2 C. 2% reduced-fat milk
1 1/4 C. (5 oz.) shredded Gruyère cheese, divided (or Swiss)
1 T. butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 T. dry white wine
1/4 tsp. ground red pepper
2 C. frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat. Drain well. Combine the 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 with a whisk. Remove from heat. Stir in 3/4 C. cheese, stirring until melted. Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done. Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 C. cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.

Yield: 6 servings
Calories: 459
Fat: 13.8g
Fiber: 2.5g