1 1/2 lb. unpeeled medium fresh shrimp
1 (12 oz.) pkg. spaghetti
1 tbsp. Old Bay seasoning
1 c. broccoli flowerets
1 clove garlic, minced
3 tbsp. olive oil
1 bunch green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can sliced water chestnuts, drained
1/2 c. sour cream
Grated Parmesan cheese

Peel and devein shrimp; set aside. Cook spaghetti according to package directions, omitting salt and add Old Bay seasoning. Drain and return to Dutch oven; keep warm.

Saute broccoli and garlic in olive oil in a large skillet 3 to 4 minutes. Add green onions; saute 1 minute. Add shrimp, and cook 4 minutes, stirring constantly. Stir in mushrooms and water chestnuts; cook until thoroughly heated. Stir in sour cream; heat thoroughly, but do not boil. Serve over spaghetti; sprinkle with Parmesan cheese. Yield: 6 servings.