Side Pannel
Macaroni Grill's Gamberetti E Noci Di Pino
Macaroni Grill's Gamberetti E Noci Di Pino
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 24 Jumbo shrimp; peeled and
- -deveined
- 3 c Sliced mushrooms; washed and
- -sliced 1/4 inch thick
- 1 1/2 tb Roasted pine nuts
- 6 Handfuls fresh spinach
- -leaves
- 6 c Cooked vermicelli pasta
- 4 tb Butter
- 2 tb Fresh garlic; minced, up to
- -4
Directions
LEMON BUTTER SAUCE
1 tb Shallots; minced
1 tb Fresh garlic minced
1/2 c Dry white wine
1 c Cream
1/2 c Lemon juice; freshly
-squeezed
1/8 ts White pepper
1 lb Lightly salted butter; cut
-into 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. Saut”š 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 saut”š until garlic is translucent. Stir in mushrooms,
shrimp, and pine nuts. Saut”š 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.
1 tb Shallots; minced
1 tb Fresh garlic minced
1/2 c Dry white wine
1 c Cream
1/2 c Lemon juice; freshly
-squeezed
1/8 ts White pepper
1 lb Lightly salted butter; cut
-into 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. Saut”š 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 saut”š until garlic is translucent. Stir in mushrooms,
shrimp, and pine nuts. Saut”š 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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