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Pasta Gamberetti e Pinolli
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Romano’s Macaroni Grill’s Gamberetti e Noci di Pino



  • Shrimp:
  • 24 jumbo shrimp, peeled and deveined
  • 3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick
  • 1-1/2 tbsp (20 ml) roasted pine nuts
  • 6 handfuls fresh spinach leaves
  • 6 cups (1425 ml) cooked vermicelli pasta
  • 4 tbsp (60 ml) butter
  • 2 tbsp (30 ml) or more fresh garlic, minced
  • Lemon Butter Sauce:
  • 1 tbsp (15 ml) shallots, minced
  • 1 tbsp (15 ml) fresh garlic minced
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (225 ml) cream
  • 1/2 cup (125 ml) lemon juice, freshly squeezed
  • 1/8 tsp (1 ml) white pepper
  • 1 lb (.5 kg). lightly salted butter, cut into tbsp
  • Preheat oven to 350 degrees (175 C.).
  • 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 tbsp (15 ml) butter in large skillet over medium-high heat.
  • Saute shallots and garlic until translucent.
  • Add white wine and reduce slightly more than half, whisking occasionally.
  • Add cream and reduce by half.
  • Add lemon juice and reduce by half.
  • Add white pepper.
  • Reduce heat to low.
  • Add remaining butter 2 tbsp (30 ml) 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 tbsp (60 ml) of butter.
  • Add garlic and saut 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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