Exchange Gang Pasta with Shrimp

Exchange Gang Pasta with Shrimp

108 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Keri
Recipe by  Keri

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups shrimp and sauce

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Directions

  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.

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Reviews (108)

Rate This Recipe
AbeLincoln
26

AbeLincoln

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
20

Gail Cobile

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
17

cookincourt

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 31.1 g
  • 62%
  • Cholesterol
  • 218 mg
  • 73%
  • Sodium
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

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Linguine Pasta with Shrimp and Tomatoes

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