Exchange Gang Pasta with Shrimp |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have made several friends on the Recipe Exchange here. 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. The recipe you see here is the result of that incredibly fun challenge. Ingredients:
1/2 pound spaghetti |
4 tablespoons butter, divided |
2 shallots, minced |
1 cup diced mushrooms |
1 cup grape tomatoes, quartered |
2 cloves garlic, minced |
salt and ground black pepper to taste |
1 pound uncooked medium shrimp, peeled and deveined |
1/4 cup white wine |
2 tablespoons fresh lemon juice |
2 cups torn fresh spinach leaves |
1/2 cup half-and-half cream |
1/4 cup shredded parmesan cheese |
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.
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