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.
- 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
- Melt ¼ cup butter in a medium sauce pan.
- Add mushrooms and garlic.
- Sautee until mushrooms are tender.
- Add shrimp and continue cooking until shrimp are just done.
- Remove shrimp and mushrooms from the pan.
- Whisk in flour, whisking until smooth.
- Add wine or broth and whisk until smooth.
- Slowly add wine, stirring constantly.
- Stir in cream.
- Bring to a boil and cook until thickened (about 1 minute).
- Add cheese and stir until melted.
- Add salt and pepper and stir to combine.
- Return shrimp and mushrooms to the pan and stir to combine.
- Serve over angel hair pasta.