Spaghetti with shrimp & mushrooms
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Spaghetti with shrimp & mushrooms
  Spaghetti    Shrimp    Mushrooms    Pasta    Seafood  
Last updated 6/12/2012 1:23:57 AM. Recipe ID 57285. Report a problem with this recipe.
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      Title: Spaghetti with shrimp & mushrooms
 Categories: Pasta, Seafood, Main dish
      Yield: 4 Servings
    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.

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Recipe ID 57285 (Apr 03, 2005)

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