Shrimp and Pine Nut Spaghetti

Shrimp and Pine Nut Spaghetti
Photo by www.myrecipes.com

Ingredients

  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 12 ounces peeled and deveined medium shrimp
  • + 23 more ingredients
    • 1 cup 1% low-fat milk, divided
    • ½ teaspoon Dijon mustard
    • ¼ cup torn fresh basil leaves
    • 12 ounces peeled and deveined medium shrimp
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup torn fresh basil leaves
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 8 ounces uncooked spaghetti
    • 1/3 cup finely chopped fresh basil
    • 1 cup 1% low-fat milk, divided
    • 1/3 cup finely chopped fresh basil
    • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
    • 2 tablespoons pine nuts
    • 1/3 cup finely chopped fresh basil
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon ground nutmeg
    • ¼ cup torn fresh basil leaves
    • 8 ounces uncooked spaghetti
    • ½ teaspoon Dijon mustard
    • ¼ teaspoon salt
    • 2 tablespoons pine nuts
    • 1 tablespoon all-purpose flour

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. 2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until ligh...

View full recipe at My Recipes

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