Shrimp And Pine Nut Spaghetti

12 ingredients
4 steps

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. 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. 2
    While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.
  3. 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.
  4. 4
    Because the noodles will quickly absorb the creamy sauce, it's best to serve this calcium-rich entree right away.

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