Creamy lemon shrimp

I made something that was "too delicious" last night (yes, there is such a thing). Regular old "delicious" means I loved it, but "too delicious" means it was originally a WW recipe but I ran with it and ate about 6 times more than I was supposed to. Therefore, it will not be welcome again in my home. However, you should totally try that theory out for yourself. It was easy, fast and tasted great...perfect combination!

First, boil your pasta (they recommended linguini but I had thin spaghetti so I used that). It's not your imagination, there is waaaaay more pasta than anyone should need in that pot. Mind your business.

Next, combine 1/4 cup of egg substitute (I used 2 real egg whites), 1 cup of fat-free milk, some mustard powder, about 2 tbsp of lemon juice, salt and 1 tablespoon of cornstarch. Put that aside. (I know it looks gross, try to get past it.)

Lastly, saute up a package of mushrooms in a big frying pan, add about 8 oz (or half of a big bag) of shrimp until pink and cooked, and then when that's all done put your heat on low and add the eggy/milk mixture. Stir constantly until bubbling, then add your spaghetti and some (a lot) of fresh parmesan to taste.

Here's what it looks like for lunch the next day (I was too busy INHALING IT to take a picture of the finished product last night):

EDIT: A lovely anonymous commenter noted that I had forgotten the 'lemon' part of the recipe...DOH! Fixed now. Sorry about that if you happened to rush home and make this last night.