Exchange Gang Pasta with Shrimp Recipe - Allrecipes.com
Exchange Gang Pasta with Shrimp Recipe
  • READY IN 35 mins

Exchange Gang Pasta with Shrimp

Read Reviews (100)

"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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Original recipe makes 4 cups shrimp and sauce Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

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).
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

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Most Helpful Critical Review
Jan 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.

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117 Ratings

May 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?

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May 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.

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Jul 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!

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Sep 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!!

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Jan 19, 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 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!

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Sep 01, 2009

followed as written. Everyone at dinner party really enjoyed this. Will make again!

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 218 mg
  • 73%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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