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Categories:
shrimp mushrooms scallion egg light cream Parmesan cheese parsley anchovy paste dry mustard pepper olive oil garlic
Viewed: 26 - Published at: 5 years agoIngredients
- 1 lb medium shrimp
- 8 ounces mushrooms
- 1 bunch scallion
- 1/2 lb spaghetti
- 1 egg
- 1/2 cup half-and-half or 1/2 cup light cream
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley (optional)
- 4 teaspoons anchovy paste (optional)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
Method
- Bring a large pot of water to a boil.
- Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
- Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
- Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
- 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.
- 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.
- 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.
