Shrimp & Pine Nut Angel Hair

Servings: 4

Ingredients:
8 ounces angel hair pasta, uncooked
12 ounces shrimp, peeled and de-veined
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
½ teaspoon Dijon mustard
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup parmesan cheese, grated
1/3 cup fresh basil, finely chopped
¼ cup basil leaves, torn

1. Bring 4 quarts of water to a boil in a large saucepan.  Add pasta and cook 7 minutes.  Add shrimp to pan and cook 3 minutes or until shrimp are done and pasta is al dente.  Drain and keep warm.

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

3. Combine ½ cup milk and flour in a large saucepan, stirring with a whisk until well blended.

4. Place pan over medium heat and gradually stir in remaining ½ cup milk.  Stir in mustard and nutmeg.

5. Bring to a boil and reduce heat to medium low.  Cook 5 minutes or until mixture begins to thicken, stirring constantly.

6. Stir in salt and pepper and cook 1 minute.  Add drained mixture, cheese, and chopped basil, tossing gently to combine.

7. Sprinkle with nuts and torn basil.