Spaghetti With Shrimp and Mushrooms
Recipe: #1064
October 22, 2011
Categories:
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (300.6 g)
- Calories 503.3
- Total Fat - 21.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 217.1 mg
- Sodium - 877.1 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.7 g
- Protein - 32.7 g
- Calcium - 273.3 mg
- Iron - 3.2 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring a large pot of water to a boil.
Step 2
Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
Step 3
Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
Step 4
Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
Step 5
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.
Step 6
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.
Step 7
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.
Tips
No special items needed.
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