Shrimp and Pine Nut Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Homemade cream sauce is a delicious and easy topper to this pasta toss. Not a shrimp fan? It's also good with rotisserie chicken. Ingredients:
8 ounces uncooked spaghetti |
12 ounces peeled and deveined medium shrimp |
2 tablespoons pine nuts |
1 cup 1% low-fat milk, divided |
1 tablespoon all-purpose flour |
1/2 teaspoon dijon mustard |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
1/3 cup finely chopped fresh basil |
1/4 cup torn fresh basil leaves |
Directions:
1. Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain; keep warm.
2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.
3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper; cook 1 minute. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil.
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