Shrimp with Grainy Mustard Sauce

In a large pot of salted, boiling water, cook pasta until al dente.

Meanwhile, fill a pot with water (make sure it’s large enough to hold the shrimp). Bring water to a simmer. Add the lemon juice and red pepper flakes. Add the shrimp, and cook until just pink, about 3 to 4 minutes. Drain and set aside.

In a large skillet, warm the olive oil. Add the shallots and saute till softened. Stir in flour; cook, stirring, for about 30 seconds to get rid of the flour taste. Stir in the milk and broth and bring to a boil, stirring all the while. Reduce heat; simmer until sauce thickens. Whisk in the mustards, garlic, thyme, black pepper, and salt. Add the shrimp and cook just until heated through.

Drain the pasta. Divide among 4 warm plates. Top with the shrimp mixture, and garnish with the sliced scallion greens.

COOK’S NOTE: If you care to use fresh thyme, change the amount to 1 tablespoon. When substituting, 1 tablespoon of fresh herbs equals 1 teaspoon dried.