Spaghetti with Shrimp& Mushrooms
Submitted by CFHburn
Spaghetti with shrimp and mushrooms tossed in a creamy egg, Parmesan, and mustard sauce. A carbonara-style pasta with stir-fried shrimp, scallions, and optional anchovy paste.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is carbonara’s seafood cousin. Hot spaghetti gets tossed with a beaten egg and cream mixture that cooks on contact, coating every strand in a silky, Parmesan-laced sauce while stir-fried shrimp and mushrooms pile on top.
The sauce has some unexpected depth. Dry mustard and optional anchovy paste add a savory backbone that you can’t quite identify but definitely notice. The anchovy doesn’t make it taste fishy. It just rounds out the umami alongside the Parmesan.
Timing matters here. The egg mixture only cooks properly when it hits piping hot pasta, so have everything ready before you drain. The trick of draining the spaghetti into a colander set over your serving bowl is smart. That boiling water preheats the bowl, which keeps the sauce from seizing up when you toss.
Kitchen Tips
- Shell and devein the shrimp, slice the mushrooms, and mix the egg sauce before you start cooking. Once the stove is on, everything moves fast
- Don’t overcook the shrimp. Pull them when just pink and opaque. They’ll keep cooking from residual heat
- Toss the pasta vigorously with the egg mixture. Slow tossing = scrambled eggs, fast tossing = creamy sauce
- If the sauce seems too thick, splash in a tablespoon of reserved pasta water to loosen it
Variations
- Swap mushrooms for asparagus tips cut into 1-inch pieces
- Use linguine or fettuccine if you prefer a wider noodle with this sauce
- Skip the anchovy paste and add a squeeze of lemon juice for a brighter, lighter finish
Ingredients
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 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.
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