Shrimp and Pine Nut Spaghetti Menu
Homemade cream sauce is a delicious and easy topper to this pasta toss. Not a shrimp fan? It's also good with rotisserie chicken.
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.
Cooking Light OCTOBER 2009
Shrimp and Pine Nut Spaghetti
Try this stopwatch-tested menu from the Cooking Light kitchen.
Heat 1 teaspoon olive oil in a large nonstick-skillet over medium-high heat. Add 2 pints grape tomatoes, and sauté for 3 minutes or until skins begin to burst. Stir in 1 teaspoon balsamic vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
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