Wednesday, September 30, 2009

Alfredo-style pasta with basil, walnuts, and shrimp

I call this "Alfredo-style" because it fairly closely mimics the taste of Alfredo sauce but without all the fat (I actually got this recipe from Cooking Light).

Ingredients:
8 oz pasta (1/2 box, I used linguini)
~20 leaves of basil
1/2 lb shrimp
1 cup milk (divided)
1/2 C shredded Parmigiano-Reggiano (I used the pre-shaved kind)
1 T flour
2-3 pinches nutmeg
1 tsp Dijon mustard
2 pinches of salt & pepper each
1/4 C walnuts (the recipe called for pine nuts, but I didn't have any)

Steps
1. Boil noodles al dente
2. While noodles are boiling, chop basil and heat walnuts on skillet over medium heat for 2 minutes.










3. After that, cook shrimp in a pan for about 3-4 minutes or until done. Set aside.










4. When noodles are done, drain and set aside.










5. Mix flour and 1/2 C milk well with wisk. Heat in pan on medium, slowly adding the rest of the milk. Turn heat up and bring to a boil. Once boiling, turn heat down to medium-low. Add dijon, nutmeg, salt & pepper. Whisk constantly for about 4 minutes, or until sauce thickens (enough to coat a spoon).










6. Add noodles, shrimp, nuts, basil, and parm to pan. Toss and serve.

2 comments:

  1. How did it turn out? It looks good, did the milk and flour make up for the cream and eggyolks that usually make it?

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  2. I think the milk and flour are a fair substitute, though you need to eat this dish immediately after serving b/c the sauce starts to thicken/clump quickly (this probably wouldn't be as much of an issue if you used the cream and egg).

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