Spaghetti With Shrimp & Mushrooms

This elegant yet quick pasta dish marries the sweetness of medium shrimp with the earthy depth of sauteed mushrooms. The secret lies in the warm egg and cream sauce, which coats the hot spaghetti to create a silky, rich texture without heavy cream. Anchovy paste adds a savory, salty backbone that enhances the seafood flavor without overpowering it. Fresh scallions and parsley provide a bright, aromatic finish. It's an ideal weeknight dinner that feels luxurious but comes together in under 30 minutes. Perfect for date nights or when you want a sophisticated meal using simple pantry staples. Serve immediately while the sauce is glossy and the shrimp are perfectly pink.

Cooking Method: Boiling, Stir Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 812.6

Description

This elegant yet quick pasta dish marries the sweetness of medium shrimp with the earthy depth of sauteed mushrooms. The secret lies in the warm egg and cream sauce, which coats the hot spaghetti to create a silky, rich texture without heavy cream. Anchovy paste adds a savory, salty backbone that enhances the seafood flavor without overpowering it. Fresh scallions and parsley provide a bright, aromatic finish. It's an ideal weeknight dinner that feels luxurious but comes together in under 30 minutes. Perfect for date nights or when you want a sophisticated meal using simple pantry staples. Serve immediately while the sauce is glossy and the shrimp are perfectly pink.

Ingredients

3/4 pound Medium Shrimp
1/4 pound Mushrooms
1 ea Scallions (Bunch) (6 to 8)
1/4 cup Parsley, chopped (Optional)
1/2 pound Spaghetti
1 ea Egg
1/2 cup Half & Half or Light Cream
1/2 cup Parmesan Cheese, grated
4 teaspoon Anchovy paste or
4 ea Flat Anchovies, minced
1 (Anchovies are Optional)
1/2 teaspoon Dry Mustard
1/4 teaspoon Pepper
3 tablespoon Olive Oil
2 ea Garlic Clove, crushed

Directions

1
Bring 4 quarts of water to a boil in a large pot.
2
Shell and devein the shrimp.
3
Slice the mushrooms.
4
Coarsely chop the scallions.
5
Chop the parsley if using.
6
Add the spaghetti to the boiling water and cook until al dente, 10 to 12 minutes.
7
Meanwhile, in a large bowl, beat the egg.
8
Stir in the half-and-half, Parmesan, dry mustard, parsley, anchovy paste (or minced anchovies), and pepper; set aside.
9
In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until hot but not smoking.
10
Add the garlic and mushrooms and stir-fry until the mushrooms are almost limp, about 5 minutes.
11
Add the remaining 1 tablespoon of olive oil and the shrimp, stir-frying for 2 minutes.
12
Add the scallions and stir-fry until the shrimp turn pink and opaque, 1 to 2 minutes longer.
13
Place a colander over a large serving bowl.
14
Drain the pasta into the colander, allowing the hot water to heat the serving bowl.
15
Pour the hot water out of the serving bowl and add the drained hot pasta.
16
Pour the beaten egg mixture over the hot pasta and toss vigorously to cook the eggs and coat the pasta evenly.
17
Add the shrimp and mushroom mixture and toss to combine.
18
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 812.6kcal

% Daily Value *
Total Fat 44.3g69%
Saturated Fat 16.9g85%
Cholesterol 384.0mg128%
Sodium 2821.9mg118%
Total Carbohydrate 35.3g12%
Dietary Fiber 2.7g11%
Sugars 3.3g
Protein 67.6g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti, shrimp, mushrooms, italian pasta, seafood dinner, creamy sauce, egg pasta, quick dinner, weeknight meal, anchovy, scallions, garlic, parmesan, alfredo alternative, easy recipe, comfort food, stir fry, boiling

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-shrimp-mushrooms/