SPAGHETTI WITH SHRIMP AND MUSHROOMS

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Spaghetti With Shrimp and Mushrooms image

From Creative Everyday Cooking. "Tossing hot spaghetti with beaten egg adds richness---for a minimum of calories---to this simple pasta dish." Do - ahead: The shrimp can be shelled and deveined ahead. The mushrooms and scallions can be cut up ahead, and the beaten egg mixture can be prepared a short while before cooking. Submitted to www.recipezaar.com on Feb. 18, 2010.

Provided by Papa D 1946-2012

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb medium shrimp
8 ounces mushrooms
1 bunch scallion
1/2 lb spaghetti
1 egg
1/2 cup half-and-half or 1/2 cup light cream
1/2 cup grated parmesan cheese
1/4 cup chopped parsley (optional)
4 teaspoons anchovy paste (optional)
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons olive oil
2 garlic cloves, minced

Steps:

  • Bring a large pot of water to a boil.
  • Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
  • Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
  • Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
  • In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the mushrooms and garlic and stir-fry until the mushrooms are almost limp, about 5 minutes.
  • Add the remaining 1 tablespoon oil and the shrimp, stir-fry for 2 minutes. Add the scallions and stir-fry until shrimp turn pink about 2 minutes longer.
  • Drain the pasta in a colander. Add the hot pasta to the beaten egg mixture and toss to cook the egg as well as coat the pasta. Add the shrimp-vegetable mixture and toss to distribute evenly. Serve hot.

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