Ingredients
1 (8 oz.) box thin spaghetti
1/2 c. margarine
2 dozen medium shrimp, diced
4 to 6 cloves garlic, minced
1 (4 oz.) can sliced mushrooms
1/2 tsp. salt
1/2 tsp. pepper
Parmesan cheese (to top)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rough bronze-die texture grips sauce — artisan dried pasta
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Cook spaghetti in rapidly boiling salted water for 10 minutes; drain and rinse with cold water. Set aside. Melt margarine in a skillet. Add shrimp, garlic and mushrooms; cook slowly for 5 minutes. Add spaghetti to the skillet; sprinkle with salt and pepper. Toss in skillet until spaghetti is hot, but do not let margarine brown. Turn onto warm serving dish; sprinkle with Parmesan cheese. Garnish with sprigs of parsley for color, if desired. Serves 4.