Exchange Gang Pasta with Shrimp

Exchange Gang Pasta with Shrimp

115
Keri 262

"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
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Original recipe yields 4 servings

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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

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Directions

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  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.

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).
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Reviews

115
  1. 139 Ratings

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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...

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?

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 mu...