Recipe: Shrimp Tomatoe Pasta with Pine Nuts

I started with this recipe from My Recipes then made some adjustments after reading how bland it was.  I added tomatoes, garlic and parmesan cheese and it was fantastic.  We love shrimp and the pasta quickly absorbed all the delicious tomatoe cream sauce.  The pine nuts really made this dish interesting with their nutty flavour and subtle crunch.

SHRIMP TOMATOE PASTA WITH PINE NUTS
8 ounces uncooked whole wheat linguini 
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
28 ounce can diced tomatoes
2 cloves of minced garlic
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup finely chopped fresh basil or 2 Tbsp dried basil
1/4 cup torn fresh basil leaves

Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes.
While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned, set aside.

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 can of tomatoes, garlic and shrimp and cook shrimp is pink.  Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil.

Printable Recipe

Happily submiteed to the Ultimate Recipe Swap over at Life As Mom where she's featuring Nuts & Seeds this week.

 

Enjoy!

from the book "Barney Bipple's Magic Dandelions"

by Carol Chapman

pictures by Steven Kellogg

1977, E.P. Dutton