Exchange Gang Pasta with Shrimp

4.6
(191)

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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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 cups shrimp and sauce

Ingredients

  • ½ pound spaghetti

  • 4 tablespoons butter, divided

  • 2 shallots, minced

  • 1 cup diced mushrooms

  • 1 cup grape tomatoes, quartered

  • 2 cloves garlic, minced

  • salt and ground black pepper to taste

  • 1 pound uncooked medium shrimp, peeled and deveined

  • ¼ cup white wine

  • 2 tablespoons fresh lemon juice

  • 2 cups torn fresh spinach leaves

  • ½ cup half-and-half cream

  • ¼ cup shredded Parmesan cheese

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.

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).

Nutrition Facts (per serving)

512 Calories
19g Fat
53g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 512
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 54%
Cholesterol 218mg 73%
Sodium 409mg 18%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 31g
Vitamin C 23mg 114%
Calcium 185mg 14%
Iron 6mg 33%
Potassium 723mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.