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Spaghetti with Shrimp & Mushrooms

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ pound shrimp
medium
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¼ pound mushrooms
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1 each scallions, spring or green onions
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¼ cup parsley leaves
chopped
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½ pound spaghetti
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1 each eggs
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½ cup light cream (half&half)
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½ cup Parmesan cheese
grated
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4 teaspoons anchovy paste
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1 x anchovy fillets
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½ teaspoon dry mustard
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¼ teaspoon black pepper
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3 tablespoons olive oil
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2 each garlic cloves
crushed
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Ingredients

Amount Measure Ingredient Features
340.2 g shrimp
medium
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113.4 g mushrooms
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1 each scallions, spring or green onions
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59 ml parsley leaves
chopped
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226.8 g spaghetti
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1 each eggs
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118 ml light cream (half&half)
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118 ml Parmesan cheese
grated
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2E+1 ml anchovy paste
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1 x anchovy fillets
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2.5 ml dry mustard
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1.3 ml black pepper
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45 ml olive oil
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2 each garlic cloves
crushed
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Directions

Bring 4 quarts of water to a boil in a large pot.

Meanwhile, shell and devein the shrimp.

Slice the mushrooms.

Coarsely chop the scallions.

Chop the parsley (if using).

Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.

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.

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.

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 61735% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 507mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 10%
Sugars g
Protein 102g
Vitamin A 16% Vitamin C 16%
Calcium 37% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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