Name: Spaghetti With Shrimp and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

2

Recipe by Papa D 1946-2012

3

People talking

Join In Now Join the conversation!

Spaghetti With Shrimp and Mushrooms created by Annacia

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.

Ready In:: 40mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

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

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Papa D 1946-2012

Contributor

@Papa D 1946-2012

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Annacia

6/23/2012

I had to use dried parsley as there is no fresh available here. For us the mustard was on the strong side and over powered all of the other, more delicate, flavors of the dish. I would surely make this again but I would use half the dry mustard (or maybe omit if altogether). I don't know why but the shrimp absorbed some of the dark color of the mushroom juice. I've never had that happen before but it didn't hurt the taste any at all.

Reply
photo by Annacia

6/23/2012

Reply
photo by Boomette

2/29/2012

Reply
review by Boomette

2/29/2012

I got less sauce because DH cooked more spaghetti and I mixed it all. It's so yummy. I have leftovers, I will probably do more sauce to add to it. I used dried parsley and omitted the anchovy paste. It was a great meal. Thanks Papa D :) Made for Photo tag game

Reply
photo by Papa D 1946-2012

8/1/2010

Reply