Exchange Gang Pasta with Shrimp

Exchange Gang Pasta with Shrimp

113
Keri 261

"I have made several friends on the Recipe Exchange here. One of them posted a request asking other members to each suggest one ingredient and challenged me to make a dish out of only those ingredients, plus salt and pepper. After 15 minutes, she gave me the list. People had so much fun participating and I had a blast creating the dish. It turned out so good that my kids licked their plates! Everyone who participated deserves credit for creating the dish, so I have given their display names next to their ingredient. The recipe you see here is the result of that incredibly fun challenge."

Ingredients 35 m {{adjustedServings}} servings 512 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
  2. Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.
  3. Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.
Tips & Tricks
Lowcountry Shrimp and Grits

See how to make shrimp and grits the Charleston way.

Creamy Salmon and Leek Pasta

See how to make a simple springtime pasta with salmon.

Footnotes

  • Cook's Note
  • This Recipe Exchange Challenge was deliciously executed by Keri, with contributions from katie (spaghetti), Crystal (butter), DeniseY (shallots), Pam (mushrooms), Gitano (grape tomatoes), SEY1 (garlic), cookinteacher (shrimp), laughingmagpie (white wine), mom23boys (lemon juice), Nurse Ellen (spinach), TUNA'S MOM (half-and-half), and SHORECOOK (Parmesan cheese).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 113

  1. 137 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
AbeLincoln
6/3/2009

This is fantabulous! My husband was still raving about it this morning. My daughter took a small portion and immediately went back and got more. Only made a few modifications: 1. used fat free half and half and worked out great 2. sprinkled just a bit of red pepper on as was suggested by another for a little zing 3. used linguini noodles just because I think spaghetti noodles are boring 4. used cooked shrimp and added later in process as I had them on hand-would not advise doing this as they got a little tough, recommend following the recipe. It was also a very pretty dish! Thanks!

Gail Cobile
5/28/2009

Most excellently orchestrated! Totally delish. Didn't change a thing except to add tomatoes at the end. So, when are you going to create another masterpiece?

cookincourt
5/26/2009

This was so easy and yummy! I made enough for leftovers, thank goodness, because we absolutely loved this recipe. I added about a teaspoon of red pepper, just for spiciness, while cooking the mushrooms and shallots. I also substituted 2 tablespoons of butter for olive oil. This recipe is definitely a keeper.