3/4 lb. med. shrimp
1/4 lb. mushrooms
1 bunch scallions (6-8)
1/2 lb. spaghetti
1 egg
1/2 c. light cream or half and half
1/2 c. grated Parmesan cheese (about 2 oz.)
1/4 c. chopped parsley (opt.)
4 tsp. anchovy paste or 4 flat anchovies, minced (opt.)
1/2 tsp. dry mustard
1/4 tsp. pepper
3 tbsp. olive or other vegetable oil
2 cloves garlic, minced or crushed through a press

1. Bring a large pot of water to a boil.

2. Meanwhile, shell and devein shrimp. Slice the mushrooms. Coarsely chop the scallions.

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

4. Meanwhile, in a serving bowl, beat the egg. Stir in the half and half, Parmesan, parsley (if using), anchovy paste (if using), mustard and pepper; set aside.

5. In a large skillet, warm 2 tablespoons of the 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.

6. Add the remaining 1 tablespoon 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.

7. Drain the pasta in a colander. Add the hot pasta to the beaten egg mixture and toss to cook the eggs as well as coat the pasta. Add the shrimp- vegetable mixture and toss to distribute evenly. Serve hot.

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.