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Gluten-Free Shrimp and Pine Nut Spaghetti Serves 4 Ingredients: 8 oz uncooked brown rice spaghetti 12 oz medium wild shrimp, peeled and deveined 2 tbsp pine nuts 3/4 cup almond milk, divided into 1/2 cup and 1/4 1/4 cup organic heavy cream 1 tbsp tapioca flour 1/2 tsp dijon mustard 1/4 tsp ground nutmeg 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1/2 cup fresh Parmigiano-Reggiano cheese, shredded or grated 1/2 cup fresh basil, chopped Directions: Bring 4 quarts of water to a boil in a large saucepan. Add the spaghetti, cooking for 7 minutes. Add the shrimp and continue cooking for an additional 3 minutes. Drain into a strainer and rinse with hot water. While spaghetti cook, heat a small skillet over medium heat. Add the pine nuts and cook for 2 minutes or until lightly browned. Combine 1/2 cup almond milk and tapioca flour in a large saucepan. Stir constantly with a whisk until blended. Place over medium heat and gradually stir in the remaining 1/4 cup almond milk and 1/4 cream. Stir in the mustard and nutmeg and bright to a light boil. Reduce heat to medium-low and continue cooking for an additional 5 minutes or until the mixture starts to thicken. Be sure to continue stirring constantly. Add in salt and pepper and cook for 1 minute more. Add drained pasta and shrimp, cheese, basil and toss to combine. Sprinkle with additional basil and pine nuts. Enjoy! *Gluten-Free *High Fructose Corn Syrup-Free