Shrimp with Grainy Mustard Sauce

• 1 pound Angel Hair Pasta
• 2 teaspoons Fresh Lemon Juice
• 1/4 teaspoons Red Pepper Flakes
• 1 pound Medium Shrimp, Peeled And Deveined
• 1 Tablespoon Olive Oil
• 1/2 cups Minced Shallots
• 1 Tablespoon Plus 2 Teaspoons All-purpose Flour
• 1 cup 1% Milk
• 1/2 cups Chicken Broth
• 1 Tablespoon Grainy Mustard
• 1 teaspoon Dijon Style Mustard
• 1 clove Garlic, Crushed
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Salt
• 1/2 cups Thinly-sliced Scallion Greens

1. In a large pot of salted, boiling water, cook pasta until al dente.
2. Meanwhile, fill a pot with water (make sure its large enough to hold the shrimp).
3. Bring water to a simmer.
4. Add the lemon juice and red pepper flakes.
5. Add the shrimp, and cook until just pink, about 3 to 4 minutes.
6. Drain and set aside.
7. In a large skillet, warm the olive oil.
8. Add the shallots and saute till softened.
9. Stir in flour; cook, stirring, for about 30 seconds to get rid of the flour taste.
10. Stir in the milk and broth and bring to a boil, stirring all the while.
11. Reduce heat; simmer until sauce thickens.
12. Whisk in the mustards, garlic, thyme, black pepper, and salt.
13. Add the shrimp and cook just until heated through.
14. Drain the pasta.
15. Divide among 4 warm plates.
16. Top with the shrimp mixture, and garnish with the sliced scallion greens.
17. COOKS NOTE: If you care to use fresh thyme, change the amount to 1 tablespoon.
18. When substituting, 1 tablespoon of fresh herbs equals 1 teaspoon dried.

pasta, lemon juice, red pepper, shrimp, olive oil, shallots, allpurpose, milk, chicken broth, grainy mustard, mustard, clove garlic, thyme, freshly ground black pepper, salt, scallion

Taken from tastykitchen.com/recipes/main-courses/shrimp-with-grainy-mustard-sauce/ (may not work)