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Macaroni Grill's Pasta Gamberetti E Pinoli

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
Salt to taste
Freshly-ground balck pepper to taste
1 pound unsalted butter softened
6 ounces whole butter
12 ounces mushrooms sliced
ounces garlic chopped
36 large shrimp peeled, deveined
ounces pine nuts toasted
teaspoon salt
teaspoon freshly-ground black pepper
6 ounces fresh spinach cleaned and stemmed
36 ounces capellini pasta cooked
18 ounces Lemon Butter Sauce (see above)
1 bunch parsley chopped
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Lemon Butter Sauce: Heat lemon juice and white wine in a sauce pan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (approximately 3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove sauce from heat and hold in a warm area or near the stove. Preparing Shrimp: Heat butter in large saute pan over medium-high heat. Add mushrooms and saute for 2 minutes. Add garlic, shrimp, pine nuts, salt, pepper, and saute until shrimp are translucent. Reduce heat and add spinach, lightly toss with shrimp mixture (be careful not to wilt the spinach). Assembly/Presentation: Have pasta ready at the same time as the shrimp. Place 6 ounces of hot, cooked pasta on each plate. Add 18 ounces of the Lemon Butter Sauce to the shrimp and spinach mixture and lightly toss. Next to the pasta, place a few pieces of the spinach and 6 shrimp on each plate. Pour the remainder of the sauce mixture evenly over the shrimp and spinach, and complete by pouring a small amount of the sauce over the pasta and sprinkle with chopped parsley. This recipe yields 6 servings.

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