As a woman, you always hear “calcium”
As a nursing mom you hear, “calcium, calcium”
As a tandem nursing mom you hear, “calcium, calcium, calcium, calcium, calcium … “
I was thumbing through some old Cooking Lights magazine in search of recipes and came across this calcium-rich 30-minute meal. A twist on my classic “shrimp and pasta” go-to meal, I already had all of the ingredients at home.
I have to say, though, that this may become one of my new favorite meals!
It was so good that I saved a plate for Reny to try!
8 ounces uncooked spaghetti
12 ounces peeled and deveined shrimp
2 tablespoons pine nuts
1 cup low-fat milk, divided
1 tablespoon AP flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup freshly grated parmesan cheese
1/3 cup finely chopped basil
1/3 cup torn fresh basil leaves
Add pasta to boiling water and cook 7 minutes.
Add shrimp to pasta and water; cook 3 minutes
Drain; keep warm.
While pasta is cooking, heat a small, nonstick skillet over medium heat
Toast pine nuts until lightly browned (about 3 minutes)
Combine 1/2 cup milk and flour in a large saucepan
Whisk until well blended over medium heat
Gradually whisk in the remaining 1/2 cup milk
Stir in mustard and nutmeg
Bring to a boil, reduce heat to medium-low and cook 5 minutes, stirring constantly
Stir in salt and pepper, cook 1 minute
Add drained pasta, shrimp, cheese and chopped basil
Toss gently and serve immediately
Sprinkle with torn basil and pine nuts
Wilted tomatoes with balsamic were the perfect pairing!