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Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook
7 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are
done and pasta is al dente. Drain; keep warm.
While pasta cooks, heat a small nonstick skillet over medium heat.
Add nuts to pan; cook 2 minutes or until lightly browned.
Combine 1/2 cup milk and flour in a large saucepan, stirring with
a whisk until well blended. Place pan over medium heat; gradually
stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring
to a boil; reduce heat to medium-low, and cook 5 minutes or until
mixture begins to thicken, stirring constantly. Stir in salt and
pepper; cook 1 minute. Add drained pasta mixture, cheese, and
chopped basil, tossing gently to combine. Sprinkle torn basil.
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