SHRIMP & PINE NUT SPAGHETTI Basil Garlic Pine Nut Seasoning
8 ounces uncooked spaghetti
12 ounces peeled and deveined medium shrimp
3 tablespoons Basil Garlic & Pine Nut Seasoning
1 cup milk
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup grated fresh Parmesan cheese
⅓ cup finely chopped fresh basil
¼ 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 Basil Garlic Pine Nut Seasoning to pan; heat about 3 minutes; set aside
3. Combine ½ cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining ½ cup milk. Stir in mustard. Bring to a boil; reduce heat to medium low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in Basil Garlic Pine Nut Seasoning, salt and pepper; cook 1 minute longer. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with torn basil.