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Pasta with Shrimp in a Gruyere Wine Sauce

Shrimp and Pasta with Gruyere Wine Sauce

Pasta with Shrimp in a Gruyere Wine Sauce


Ok, I admit it.  I have this crazy love of seafood in a creamy white wine and Gruyere cheese sauce, so pasta with shrimp in this sauce is just perfect.  I don’t know how may times I have gone to create a “new” seafood dish that as I have added a little of this and a little of that I realized I was coming up with a very similar recipe to this.  It is just so good that I can’t help it.  I hope you enjoy it as much as I do.

Pasta with Shrimp in a Gruyere Wine Sauce

Pasta with Shrimp in a Gruyere Wine Sauce


  • 1 lb. angel hair pasta cooked according to package directions (Angel hair cooks quickly, so I cook my pasta after I make the sauce.)
  • 8 oz. mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 lb. medium shrimp, peeled and deveined
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2/3 cup white wine (I used Chardonnay.)
  • 1 cups heavy cream
  • 6 oz. guyere cheese, grated
  • 1/2 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 1 cup panko bread crumbs


  1. Melt ¼ cup butter in a medium sauce pan.
  2. Add mushrooms and garlic.
  3. Sautee until mushrooms are tender.
  4. Add shrimp and continue cooking until shrimp are just done.
  5. Remove shrimp and mushrooms from the pan.
  6. Whisk in flour, whisking until smooth.
  7. Add wine or broth and whisk until smooth.
  8. Slowly add wine, stirring constantly.
  9. Stir in cream.
  10. Bring to a boil and cook until thickened (about 1 minute).
  11. Add cheese and stir until melted.
  12. Add salt and pepper and stir to combine.
  13. Return shrimp and mushrooms to the pan and stir to combine.
  14. Serve over angel hair pasta.
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From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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  1. Stacey says:

    This looks delish…but when do you add the Panko bread crumbs? I did not see this listed?

    1. Hi Stacey, I didn’t post this recipe, a contributor to our site did, however I imagine the panko is to be added as a topping to add texture at the very end. I personally would brown the panko a bit in the oven and then top the pasta with it. Hope that helps.

  2. G’day! HOW good does this look…YUM, true!
    Wish I could come through the screen and try some now too!
    Cheers! Joanne

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