Pasta with Shrimp

 

"Exchange Gang" Pasta with Shrimp

• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

Recipe By:Keri

Ingredients

• 1/2 pound spaghetti (GF)
• 4 tablespoons butter, divided (Smart Balance)
• 2 shallots, minced (whatever onion you like if you don't have shallots)
• 1 cup diced mushrooms
• 1 cup grape tomatoes, quartered (diced tomatoes would work)
• 2 cloves garlic, minced (I use minced garlic in the jar)
• salt and ground black pepper to taste (kosher salt)

• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup white wine (I would personally omit this but feel free)
• 2 tablespoons fresh lemon juice (I have no problem with lemon juice in the bottle) 
• 2 cups torn fresh spinach leaves
• 1/2 cup half-and-half cream (I'd use cashew milk)
• 1/4 cup shredded Parmesan cheese (Pecorino, Sheep's 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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Printed From Allrecipes.com 4/30/2016