Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 pound linguine pasta	May use whole grain pasta
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 (14 oz.) can fat free evaporated milk	Or half and half
1/2 cup pine nuts
1/4 cup nonfat milk
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
2 cups fresh basil	Wash and trim before processing
2 1/2 pounds large shrimp, peeled and deveined

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large pot of water to a boil. Add linguine pasta	Cook for 8 to 10 minutes, or until al dente; drain
2	In a large skillet, heat oil over medium heat. Add garlic and stir. Stir in flour, and stir	Cook for 1 minute
3	Over medium high heat add chicken broth and evaporated milk	Cook 6 to 8 minutes, stirring occasionally until thick and bubbly
4	In a small food processor, add pine nuts, nonfat milk, black pepper, Parmesan cheese and fresh basil; Add to sauce	Process until smooth
5	Stir in the shrimp to sauce	Cook until they turn pink ~ 5 minutes. Cook until internal temperature reaches 145° F for 15 seconds.
6	Serve over the hot linguine.