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My review
Exchange Gang Pasta with Shrimp
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
35 m servings 512 calsOriginal recipe yields 4 servings (4 cups shrimp and sauce)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
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).
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 512 calories; 18.5 g fat; 52.8 g carbohydrates; 31.1 g protein; 218 mg cholesterol; 409 mg sodium. Full nutrition
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Reviews
Read all reviews 134166 Ratings
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Most helpful positive review
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...
Most helpful critical review
1/21/2011
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....
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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...
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?
5/25/2009
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 mu...
7/25/2014
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 certainl...
7/17/2009
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 ...
9/25/2010
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...
6/1/2009
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 ...
1/16/2010
Thanks Keri et. al. for your wonderful creation. My whole family loved it. I made it as posted except used swiss chard instead of spinach as it needed to be used or tossed out. I eyeballed eve...