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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grape tomatoes, quartered
salt and ground black pepper to taste
uncooked medium shrimp, peeled and deveined
fresh lemon juice
torn fresh spinach leaves
shredded Parmesan cheese
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!
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.
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 mushrooms and shallots. I also substituted 2 tablespoons of butter for olive oil. This recipe is definitely a keeper.
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.
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!
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!!
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 everything and ended up putting too much pasta in the sauce and it ended up a little dry...maybe next time I'll measure and it will turn out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Exchange Gang Pasta with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 512
** Calories from Fat: 166
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