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Macaroni Grill Gemberetti Noci E De Pino
24 jumbo shrimp peeled and deveined
3 C. sliced mushrooms washed and sliced 1/4 inch thick
1 1/2 T. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 T. butter
2 T. fresh garlic minced
Lemon Butter Sauce
1 T. shallots minced
1 T. fresh garlic minced
1/2 C. dry white wine
1 C. heavy cream
1/2 C. lemon juice freshly squeezed
1/8 t. white pepper
1 lb. lightly salted butter cut into tablespoons
Preheat oven to 350�F. 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� 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� until garlic is translucent. Stir in mushrooms, shrimp, and
pine nuts. Saut� 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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