8 ounces uncooked cavatelli or orecchiette pasta

1/4 cup all-purpose flour

1/2 teaspoon salt

2 cups 2% reduced-fat milk

1 1/4 cups (5 ounces) shredded Gruyère cheese, divided

1 tablespoon butter

1 1/2 pounds large shrimp, peeled and deveined

3 garlic cloves, minced

2 tablespoons dry white wine

1/4 teaspoon ground red pepper

2 cups 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 cup 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 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.

*Recipe from Cooking Light March 2004