Tuesday, November 2, 2010
Pine Nut and Shrimp Pasta
If you use your time right, this meal should only take about 30 mins. Most of the work can be done while the pasta water boils and the pasta cooks. You could also make this dish with chicken!
8 oz uncooked spaghetti
12 oz peeled & deveined medium shrimp (COOKED)
*I like the frozen shrimp at Trader Joes*
2 tbsp pine nuts
1 cup 1% milk
1 tbsp flour
1/2 tsp Dijon mustard
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
1. Thaw shrimp if frozen. Bring water to boil. Cook pasta according to package directions.
2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 min. 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 3 minutes or until mixture begins to thicken, stirring constantly. Stir in salt, pepper, and shrimp cook another 2 min. Add drained pasta, cheese, and chopped basil. Toss gently to combine. Remove from heat. Sprinkle with pine nuts.