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
salt and pepper
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Preparation:
1. Cook pasta according to the packaged directions. While the pasta is cooking, bring a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned. Remove from the pan.
2. Heat a large nonstick pan to medium high heat. Cook the shrimp for 3-5 minutes or until they are completely cooked.
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, cheese, shrimp and chopped basil; toss gently to combine. Sprinkle with nuts.
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