Nutritional Information
Calories: 421
Fat: 9.7g
Protein: 32.7g
Carbohydrates: 49.1g
Fiber: 2.3g
Cholesterol: 141mg
Iron: 4.6mg
Sodium: 550mg
Calcium 310mg



Servings
Makes 4 servings, serving size is about 1 cup.

Time To Cook
Total Preparation & Cooking time: Under 30 minutes complete.
Weekday Easy
Tomatoes, Shrimp & Pine Nut Pasta

Delicious & Ready to Serve In Under 30 Minutes!

Ingredients

  • 8 ounces uncooked spaghetti of your choice
  • 12 ounces peeled and deveined medium un-cooked shrimp
  • 2 tablespoons pignolia, 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 grated fresh Parmigiano-Reggiano cheese, 2 ounces
  • 1/3 cup finely chopped fresh basil
  • 1/4 cup torn fresh basil leaves

Directions
  
  1. Bring 4 quarts water to a boil in a large saucepan. Add pasta and cook 7 minutes.
  2. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain pan and keep warm.
  3. While pasta cooks, heat a small nonstick skillet over medium heat. Add pine nuts to pan and cook 2 minutes or until lightly browned.
  4. 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.
  5. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil. Serve immediately.
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