1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
1/4 cup torn fresh basil leaves
How to Make It
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.
While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.
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.
Because the noodles will quickly absorb the creamy sauce, it's best to serve this calcium-rich entrée right away.
Liked this but sauteed golden bell pepper, sweet onion, garlic, and the shrimp in a bit of olive oil. Also used cornstarch (50% less) instead of flour and added 1/4 cup of white wine to the sauce. Dropped the nutmeg and subbed oregano. With those changes, really nice dish.
Awful. What a waste of good cheese! Sauteed garlic and mushrooms with shrimp, deglazed with a bit of chicken stock (didn't have wine on hand) and it was STILL bland-city. I even tossed in the wilted tomatoes suggested as an accompaniment. Yech! I was going to take this over to my sister who is a new mom, but this dish was an embarrassment! If you are considering making this recipe in spite of the bad reviews, save yourself the trouble and find a different recipe!
I didn't think it was bland so much as too much pasta for the amt of sauce, which got sticky and gummy and hard to serve within minutes. It made for a tangled presentation--it really needed salted pasta cooking liquid to thin it out. Used Locatelli cheese--excellent flavor, but it did need some doctoring. Wouldn't make again.
Recipe is a "start" but definitely needs a little doctoring. I sauteed mushrooms & shrimp in a separate pan w/ garlic & butter. The sauce is very thick once it is mixed w/ pasta. I added some pasta water (maybe 3 tablespoons) as someone suggested, but could have actually used a little more. I will make again, but will add a little more mustard & lemon juice.
I liked it a lot. What I did different: no pine nuts, more basil, only Parmesan cheese, 2% milk instead, frozen cooked shrimp (thawed). Spaghetti was gone in 2 days between 3 people. Will make it again soon.
Perhaps I liked this better than others who tried this recipe because I did prepare it a little different than written. I sauteed my shrimp with garlic and olive oil and then added that mixture to the noodles and sauce. I also used orzo pasta because I was not in the mood for the long pasta. My sauce had a great flavor with the fresh garlic and the fresh grated cheese. I would definitley make it again and for others too.
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