Spaghetti and Shrimp in Wonton Wrap

I received Valentine's package from Honey today. Inside the box was a teddy bear, a bouquet of red roses with clear glass vase, a box of chocolate and a bath set. I love roses. They are beautiful and can lit up any room.
I am going to give honey a big musical card and a teddy bear. We both seems to be collecting teddy bears all these years.

So, for dinner tonight, I cooked spaghetti and shrimp in wonton wrap. It was a simple dinner but definitely was taking time to prep.

The first thing I did was to boil 7 cups water in a big pot.

Then I boil half a box of thin wheat spaghetti.

As Julia Child used to say, do not add oil in the spaghetti. It will not soak up the flavor from the spaghetti sauce.

While the spaghetti is cooking, I sautee mushroom in a non stick skillet.

Once the mushrooms are wilted, turn off the stove.

Next, is to prepare the shrimp and cream cheese filling for the wonton wrap.

I use 1 box of cream cheese. Thaw at room temperature for more than 5 hours.
Chop a handful of cooked shrimp.

Chop 1 shallot

Chop 1 fresh garlic

1/4 teaspoon salt

1/4 teaspoon sugar

1/3 teaspoon ground black pepper

Cut half cherry tomato for each wonton

a package of wonton wrap.

Mix everything in a bowl.

Using the muffin tray, grease and dust the muffin cup with flour.

Then lay the wonton wrap in each muffin cup.

Fill the shrimp filling in the center of the wonton.

Top it with half of cherry tomato that has been seasoned with salt and ground black pepper.

Bake in the oven at 300 degree F for 5 minutes and then reduce the temperature to 200 degree F for another 5 minutes.

While the wonton is baking in the oven, drain the spaghetti.

Using the same big pot, add the sauteed mushroom and a bottle of ready to use vegetarian spaghetti sauce. Cook for another 5 minutes and turn off the stove.

Serve warm.

As for dessert, I serve orange flavoured agar agar with whipped cream.