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SPAGHETTI WITH SHRIMP & MUSHROOMS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Medium Shrimp
1/4 lb Mushrooms
1 Scallions (Bunch)(6 to 8)
1/4 c Parsley, chopped (Optional)
1/2 lb Spaghetti
1 Egg
1/2 c Half & Half or Light Cream
1/2 c Parmesan Cheese, grated
4 ts Anchovy paste or
4 Flat Anchovies, minced
(Anchovies are Optional)
1/2 ts Dry Mustard
1/4 ts Pepper
3 tb Olive Oil
2 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. Submitted By JOPETE@ATLAS.ODYSSEE.NET
On WED, 10 JAN 1996 082632 -0500
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