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.

Keri
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

512.4 calories; 31.1 g protein; 52.8 g carbohydrates; 217.9 mg cholesterol; 408.7 mg sodium. Full Nutrition

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2009
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! Read More
(33)

Most helpful critical review

Rating: 3 stars
01/24/2011
Very meh. Even using two full T of minced garlic the shimp taste overpowered the spinach tomatoes and mushrooms. I love shrimp but I felt like I was eating Shrimp Stew... not a pasta dish. I won't make this again. Read More
(4)
185 Ratings
  • 5 star values: 138
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
06/03/2009
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! Read More
(33)
Rating: 5 stars
06/03/2009
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! Read More
(33)
Rating: 5 stars
05/28/2009
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? Read More
(21)
Advertisement
Rating: 5 stars
05/26/2009
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. Read More
(19)
Rating: 5 stars
07/25/2014
This recipe has been on the radar (at least mine anyway) for a loooong time and frankly I don't know why I haven't tried it until now - and I regret it. Keri I'm impressed. You were certainly up to the challenge on this one. To be given a prescribed predetermined set of ingredients as was the case here and come up with a dish - let alone one as good as this - takes a seasoned and creative cook so kudos to you! I changed the cooking method a little for my own comfort level and didn't measure anything precisely. But aside from using heavy cream rather than half and half and a mix of butter and olive oil I did not deviate from your creation. Hubs took my mom out for dinner tonight at a very nice restaurant in Milwaukee (I'm in Naples) and I can only hope their dinner was even half as good as mine. This is just a simply beautiful dish all the way around in presentation as well as taste. No need to deviate from your recipe at all. It's perfect. Read More
(15)
Rating: 4 stars
07/20/2009
Whoa nelly this makes a lot of food! I added the tomatoes at the end so they were still a little firm and I only fad frozen spinach. I also found that I needed a little more half-and-half. It turned out great though. I was looking for a recipe that I could make fast and without having to go to the store since we were low on groceries and it was raining out. This one fit the bill. Thanks AR exchange gang! Read More
(13)
Advertisement
Rating: 5 stars
09/27/2010
Wow Keri! This is delicious! Everyone loved it and made a point of mentioning that they would love to have it again soon. I followed the recipe except used sliced mushrooms (instead of diced) a mixture of Roma and Grape Tomatoes (to use up what I had on hand) and a little more half & half and Parm (to stretch the sauce to serve 6). The sauce is absolutely incredible. I usually cut the wine back a little in recipes but used the amount called for and it was perfect. I love the fresh bright flavor the lemon juice gives this. My daughter's friend was here when we served this. She insisted on taking the recipe home with her when she left. Compliments all around. We will enjoy this often. Thanks so much for sharing!! Read More
(8)
Rating: 5 stars
06/02/2009
Wonderful recipe! I used sun-dried tomatoes packed in oil instead of fresh. I did place the tomatoes in paper towels to absorb some of the oil to keep the dish from being to oily. I used a 6 oz bag of baby spinch too. My husband said he felt this was restaurant quality! Read More
(7)
Rating: 5 stars
06/15/2009
Keri and the gang, this was one delicious meal. I had some lump crabmeat so I added that as well. The sauce was soooooo good and the shrimp was perfectly cooked. I will make this again for company. Thanks for a terrific dinner!! Read More
(6)
Rating: 5 stars
05/25/2009
This recipe rocks! We will definitely make it again for guests. My entire family was on board to help out with the prep. We decided splitting up the prep is definitely the way to go. It comes together pretty quickly after the prep is done. This Gang recipe was made by my whole gang. The results were unanimous, it is delicious! We did not change a thing. It was terrific just as written. Thank you, Recipe Exchange members! This recipe is a keeper! Read More
(6)
Rating: 3 stars
01/24/2011
Very meh. Even using two full T of minced garlic the shimp taste overpowered the spinach tomatoes and mushrooms. I love shrimp but I felt like I was eating Shrimp Stew... not a pasta dish. I won't make this again. Read More
(4)