Macaroni Grill's Pasta Gamberetie E Pinoli
Serves 2

6 T. unsalted butter, divided (keep 4 T. chilled)
2 tsp. minced garlic
12 medium shrimp, peeled & deveined
1/4 C. dry white wine
1/2 C. heavy cream
1/3 C. fresh-squeezed lemon juice
salt & fresh-ground white pepper to taste
2 T. plain dry bread crumbs
2 oz. fresh spinach, stems removed, washed & dried (about 51/2 C. loosely packed)
6 oz. angel-hair pasta, cooked according to package directions
1 T. toasted pine nuts*

In a large nonreactive skillet, melt 2 T. butter over medium-high heat. Add the garlic and saute for about 30 seconds. Add the shrimp and saute about 30 seconds or until the shrimp is just half cooked. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate & cover with foil.

Add the heavy cream to the pan & let cook 3 minutes to reduce. Stir in the lemon juice. remove the pan from the heat and add the remaining chilled butter, 1 T. at a time, stirring in the next piece after the one before it has just melted. Season with the salt & pepper & stir in the bread crumbs..

Return the pan to the heat, add the spinach and cook, stirring, 1 1/2 minutes or just until the spinach has wilted. Add the shrimp & stir to coat and heat through.

To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.

*To toast the pine nuts,: spread nuts in a single layer on a baking pan and bake in a preheated 350degree oven 6-8 minutes or until slightly browned. shake the pan once or twice to toast the nuts evenly.

Source: Gary Spicer of Romano's Macaroni Grill in Plantation, FL.