Wow, two weeks in a row of low-fat recipes. Will wonders – or my increasing waning appetite – never cease? This week I found the recipe from MyRecipes.com. I was amazed to find that this sauce, of milk, Dijon mustard, flour and nutmeg – added to a little Parmesan cheese, Pine Nuts and tons of fresh basil – had enough flavor to quench all in the Bushman abode once we added more salt, and sprinkled with a little more Parmesan. Served with Caesar salad, French bread and balsamic and toasted sesame oil for dipping and an ’09 La Crema Chardonnay.
Of course, my edits are in italics below:
Ingredients
- 8 ounces uncooked spaghetti
- 12 ounces peeled and deveined medium shrimp
- 2 tablespoons pine nuts (used more – we love pine nuts)
- 1 cup 1% low-fat milk, divided
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg (Thanks Neighbor Ann – I can’t believe I tossed my nutmeg in the kitchen remodel!)
- 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 (Buy one package, it isn’t enough but two packages are too much.)
- 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. (Did at same time as step #3 as I didn’t want pasta to get gluey.)
2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned. (I did this in advance, far too many pots at one time for me to manage!)
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.
The full recipe can be found: http://www.myrecipes.com/recipe/shrimp-pine-nut-spaghetti-10000001924673/
