At Macaroni Grill, one of the classic dishes is the Shrimp Portofino. This Macaroni Grill Shrimp Portofino recipe includes large shrimp, mushrooms, spinach, heavy cream and lemon butter sauce served over cooked pasta, yum!
jumbo shrimp, peeled & deveined, cut in half
cups mushrooms, sliced
tablespoons roasted pine nuts
handfuls fresh spinach leaves
cups cooked vermicelli pasta
tablespoons fresh garlic, minced
LEMON BUTTER SAUCE:
tablespoon shallots, minced
tablespoon fresh garlic, minced
cup dry white wine
cup heavy cream
cup lemon juice
teaspoon white pepper
sticks salted butter, cut in tablespoons
Preheat oven to 350 degrees fahrenheit. 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, approximately 2 to 4 min. Remove from oven and set aside. Prepare pasta according to package directions, drain and set aside. Prepare lemon butter sauce. Melt 1 tablespoon butter in large 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 large skillet over med-high heat, melt the 4 tablespoons 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. Enjoy!