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