Exchange Gang Pasta with Shrimp

Exchange Gang Pasta with Shrimp

Made  times
Keri 265

"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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35 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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).


  1. 141 Ratings

Most helpful positive review

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

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....

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 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 mu...

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...

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 ...

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...

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 ...

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...

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

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