Rating: 2.5 stars
19 Ratings
  • 1 star values: 7
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 1

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

Maureen Callahan
Recipe by Cooking Light October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

421 calories; fat 9.7g; saturated fat 3.4g; mono fat 2.4g; poly fat 2.5g; protein 32.7g; carbohydrates 49.1g; fiber 2.3g; cholesterol 141mg; iron 4.6mg; sodium 550mg; calcium 310mg.
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