Cooking

Instructions

Baked Gruyere and Shrimp Pasta

1. Thaw main package in fridge & thaw prawns by running under cold water just before making this meal.
2. Cook pasta in boiling salted water until just barely cooked (no longer crunchy in the middle, but still firm throughout).
3. Meanwhile, heat a large deep frying/saute pan on medium. Now add the flour and butter only. Stir quickly until the flour and butter have blended well and are simmering. SLOWLY add the milk mixture, a bit at a time, ensuring that the milk is completely mixed with the sauce before adding more milk. It is very important that the milk mixture be added slowly
4. Add just over half of the bag of cheese, stirring the cheese into the sauce. Let sauce simmer gently for 5 minutes, or until it starts to thicken.
5. Meanwhile, pour well-drained pasta into a 9×9 or similar size casserole dish. Sprinkle the peas and prawns evenly over the pasta. Pour the thickened sauce over everything. Top with the remaining Gruyere cheese.
6. Bake covered (with lid or foil) at 375°F degrees for 40 minutes or until bubbly.
7. Remove cover and bake 5 minutes more. Serve with salad.