Shrimp and Pine Nut Spaghetti

Homemade cream sauce is a delicious and easy topper to this pasta toss. Not a shrimp fan? It's also good with rotisserie chicken.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 421
Fat 9.7 g
Satfat 3.4 g
Monofat 2.4 g
Polyfat 2.5 g
Protein 32.7 g
Carbohydrate 49.1 g
Fiber 2.3 g
Cholesterol 141 mg
Iron 4.6 mg
Sodium 550 mg
Calcium 310 mg

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

Preparation

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.

Note:

Because the noodles will quickly absorb the creamy sauce, it's best to serve this calcium-rich entrée right away.

Maureen Callahan,

October 2009