I am a huge fan of pine nuts! They are a great addition to so many dishes. I love to put them on the top of a nice salad. They are excellent in pesto. They can be added to so many side dishes like brussel sprouts or asparagus. This time pine nuts were added to pasta making this dish something special.
Shrimp and Pine Nut Spaghetti
from Cooking Light
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
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
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
1/4 cup torn fresh basil leaves
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 lightly browned.
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.
Shrimp and Pine Nut Spaghetti: