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Macaroni Grill's Gamberetti E Noci Di Pino
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 jumbo shrimp -- peeled, deveined
3 cups washed, 1/4"-thick-sliced mushrooms
1 1/2 tablespoons roasted pine nuts
6 handfuls fresh spinach leaves
6 cups cooked vermicelli pasta
4 tablespoons butter
2 tablespoons minced fresh garlic - (to 4 tbspns)
1 tablespoon minced shallots
1 tablespoon minced fresh garlic
1/2 cup dry white wine
1 cup cream
1/2 cup freshly-squeezed lemon juice
1/8 teaspoon freshly-ground white pepper
1 pound lightly-salted butter -- cut in tablespoons

Preheat oven to 350 degrees.

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 minutes.
Remove from oven and set aside. Peel and devein shrimp. Set aside.
Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of
water to al dente stage according to directions on package. Set aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet
over medium-high heat. sauté 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 tablespoons 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 medium-high heat melt the 4 tablespoons of butter.
Add garlic and sauté until garlic is translucent. Stir in mushrooms,
shrimp, and pine nuts. sauté 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.

This recipe yields 4 servings.

© 2008
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