Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Medium Shrimp
1/4 lb Mushrooms
1 ea Scallions (Bunch)(6 to 8)
1/4 c Parsley, chopped (Optional)
1/2 lb Spaghetti
1 ea Egg
1/2 c Half Half or Light Cream
1/2 c Parmesan Cheese, grated
4 ts Anchovy paste or
4 ea Flat Anchovies, minced
1 x (Anchovies are Optional)
1/2 ts Dry Mustard
1/4 ts Pepper
3 tb Olive Oil
2 ea Garlic Clove, crushed

1. Bring 4 quarts of water to a boil in a large pot. 2. Meanwhile,
shell and devein the shrimp. Slice the mushrooms. Coarsely chop the
scallions. Chop the parsley (if using). 3. Add the pasta to the
boiling water and cook until al dente, 10 to 12 minutes. 4.
Meanwhile, in a large bowl, beat the egg. Stir in the cream,
Parmesan, mustard, parsley (if using), anchovy paste (if using), and
pepper; set aside. 5. In a large skillet, warm 2 tablespoons of the
oil over medium-high heat until hot but not smoking. Add the garlic
and mushrooms and stir-fry until the mushrooms are almost limp, about
5 minutes. 6. Add the remaining 1 tablespoon of oil and the shrimp
and stir-fry for 2 minutes. add the scallions and stir-fry until the
shrimp turn pink and opaque, 1 to 2 minutes longer. 7. Place a
colander over a large serving bowl. Drain the pasta into the
colander, letting the boiling water heat up the serving bowl. Pour
the water out of the serving bowl and add the drained hot pasta. Pour
the beaten egg mixture over the hot pasta and toss to cook the eggs
as well as to coat the pasta. Add the shrimp-vegetable mixture and
toss to evenly distribute. Serve hot. TIMESAVERS: 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.

Browse by categories