Shrimp On Wheels

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Servings: 4 Difficulty: Advanced
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Creamy shrimp and wagon wheel pasta baked in a rich cheese sauce
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This comforting “Shrimp On Wheels” features wagon wheel pasta coated in a velvety, tangy white wine and cheddar sauce. The dish combines tender, quickly poached shrimp with sharp cheese and sweet peas for a perfect balance of flavors. It is an ideal weeknight dinner that feels indulgent yet comes together quickly. The creamy texture pairs beautifully with the al dente pasta, making it a satisfying main course for the whole family. Serve with a simple green salad for a complete meal.

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Shrimp On Wheels

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 163.8

Description

This comforting "Shrimp On Wheels" features wagon wheel pasta coated in a velvety, tangy white wine and cheddar sauce. The dish combines tender, quickly poached shrimp with sharp cheese and sweet peas for a perfect balance of flavors. It is an ideal weeknight dinner that feels indulgent yet comes together quickly. The creamy texture pairs beautifully with the al dente pasta, making it a satisfying main course for the whole family. Serve with a simple green salad for a complete meal.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Butter a 2-quart casserole dish with a lid and set aside.
  3. Cook the wagon wheel pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
  4. In a large skillet, bring 1 quart of water to a boil. Add crab boil seasoning and lemon.
  5. Add the shrimp to the boiling water and cook until just pink, about 1 minute. Do not overcook.
  6. Transfer the shrimp to a colander using a slotted spoon, leaving the seasoning water behind. Drain, peel, and set aside.
  7. In another large skillet, melt butter over low heat. Sauté minced shallots for several minutes until limp but not browned.
  8. Sprinkle flour over the shallots and cook over low heat for 1-2 minutes, stirring constantly, until the mixture bubbles.
  9. Slowly add the dissolved chicken bouillon granules, milk, and dry white wine to the skillet, stirring continuously until the sauce thickens.
  10. In a small bowl, combine mayonnaise and Dijon mustard. Add a small amount of the hot sauce to this mixture and stir until smooth.
  11. Stir the mayonnaise mixture back into the main sauce and heat through.
  12. Add the shredded sharp Cheddar cheese to the sauce and stir until melted.
  13. Add the cooked pasta, peeled shrimp, and frozen baby peas to the sauce. Stir until well combined.
  14. Transfer the mixture to the buttered casserole dish.
  15. Bake, covered, for 15-25 minutes, or until heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 163.8kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 31.2g11%
Dietary Fiber 2.2g9%
Sugars 0.6g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the shrimp; they should be just pink and opaque to remain tender.

For the best flavor, use homemade mayonnaise if possible, as indicated in the original recipe.

If you prefer a non-alcoholic version, substitute the dry white wine with additional milk or chicken broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: shrimp, pasta, wagon wheel, cheese sauce, creamy, baked, white wine, shallots, peas, weeknight dinner, comfort food, seafood, cheddar, easy, family meal
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