Shrimp Spaghetti

Many times I found myself standing in the middle of a grocery store, confused. I didn't know what to buy but I just knew my refrigerator was empty. Many times I pushed my empty shopping cart aisle after aisle in Costco, followed by some shoppers with their empty carts. I needed to wear that T-Shirt with the print on the back that says "Don't follow me. I'm lost too" in Costco. Then other times I found myself staring at my packed refrigerator, wondering "what's for dinner". "What's for dinner?" I knew that was the question but the question was what was the answer.

In an effort to avoid such confusion in the future, I thought about putting together a home cooking recipe book - my kitchen Bible that contains all the food recipes I've tried and loved. So next time when I need inspiration in the kitchen, I can resort to that Bible to take me out of Egypt. Eventually, I need to have a separate site for my food recipes.

Here is a dish I have cooked many times before. Each time I changed the ingredients a little bit depending on what I had to work with at the time. They all turned out delicious. How could you go wrong with spaghettis as long as you don't use the usual red tomato sauce? No offense if you are a ketchup person. Ha-ha. I just like white sauce in my spaghettis. That attached photo was taken from the dish I made yesterday.

Ingredients:
- 1 lb thin spaghettis
- 1 pound raw headless shrimp. Skin off
- 3 teaspoon olive oil
- 1/8 tablespoon butter
- 1 tablespoon half and half milk
- 1 tablespoon white wine
- Four cloves of garlic, chopped
- One green pepper, chopped
- 4-6 mushrooms, sliced
- 3 green onion
- Cilantro
- 5-6 Sichuan pepper (prickly ash), optional
- Grounded black pepper
- Salt

Directions:
- Heat 1 teaspoon olive oil in a pan. Add chopped garlic and green pepper, stir until carmelized
- Add Sichuan pepper (optional). Add shrimp. Cook until shrimp turns color
- Add sliced mushroom.
- Add green onion and cilantro
- Put all the cooked shrimp mixture in a bowl

- Meanwhile, in a separate cooker, boil water to boil and add thin spaghetti.
- Cooked spaghetti to almost soft (about 10 minutes) in medium heat. Dump the cooked spaghetti in a drainer in the sink. Spray with cold water. Let it drain.
- In the empty pan you used to cook the shrimp, heat 2 teaspoon olive oil and butter, half/half milk and white wine under medium heat until simmering.
- Add the drained cooked thin spaghetti and mix well
- Add salt to taste
- Take them out to your serving plate
- Spread the cooked shrimp mixture on top of the spaghettis. Spread some grounded black pepper before serving.

The meal serves 4 if it's in a restaurant. At home it serves two.