Tuesday, June 18 2013, 11:48 AM MDT
Shrimp and Basil Spaghetti
As Aired On August 28, 2012
Recipe Courtesy Chef Bryan Woolley
4-6 cups cooked spaghetti, rinsed
1 pound medium shrimp, peeled and deveined
1 cup assorted vegetables
1 cup milk
1 tbsp flour
1 tbsp butter
1 tsp dijon mustard
pinch of nutmeg
1 cup freshly chopped basil
1 cup shredded parmesan cheese
Salt and pepper to taste
1.) Cook the pasta as directed on the package, add the shrimp and 1 cup of vegetables during the last 4-5 minutes of cooking. Drain and rinse. Set aside until ready to use.
2.) While the pasta is cooking, melt the butter in a large saute pan and add the flour. Mix to combine the butter and flour (roux). Slowly pour in the milk and whisk to combine.
3.) Bring the milk mixture to a boil and cook for 2-3 minutes (mixture will thicken). Be sure to constantly stir milk mixture.
4.) Add the mustard and nutmeg to the milk mixture (béchamel sauce) and whisk to combine. Salt and pepper to taste
5.) Add the pasta, shrimp, and vegetables to the béchamel sauce and gently fold to incorporate the sauce with the pasta mixture.
6.) Transfer pasta mixture to a large platter, sprinkle with freshly chopped basil and parmesan cheese. Serve with freshly made garlic bread. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)