Shrimp and Pine Nut Spaghetti

Ingredients

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

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...

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