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Shrimp Portofino (Macaroni Grill)

Shrimp Portofino (Macaroni Grill)

Shrimp Portofino (Macaroni Grill)
  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time
  • YIELD: 4 servings

Shrimp Portofino (Macaroni Grill)

Ingredients

24 jumbo shrimp, peeled & deveined, cut in half
3 cups sliced mushrooms, sliced
1-½ Tbsp roasted pine nuts
6 handfuls fresh spinach leaves
6 cups cooked vermicelli pasta
4 Tbsp butter
2 Tbsp fresh garlic, minced
Lemon Butter Sauce:
1 Tbsp shallots, minced
1 Tbsp fresh garlic, minced
½ cup dry white wine
1 cup heavy cream
½ cup lemon juice
⅛ tsp white pepper
2 sticks salted butter, cut in Tbsps

Directions

Preheat oven to 350 deg. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approx 2 to 4 min. Remove from oven and set aside. Prepare pasta according to pkg directions, drain and set aside. Prepare lemon butter sauce. Melt 1 Tbsp butter in lg skillet over med-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 Tbsp at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon. In lg skillet over med-high heat melt the 4 Tbsp of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.

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