- 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
- 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
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.