SHRIMP PORTOFINO
MACARONI GRILL
One of Kim's favorites. The best dish I ever had at Romano's Macaroni Grill. Goes great with asparagus on the side.
INGREDIENTS:
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 (or 2 T flour mixed with cream)
2 oz. fresh spinach, stems removed, washed & dried (about 1/2 C loosley packed)
6 oz. angel-hair pasta, cooked according to package directions (or quinoa cooked works too)
1 T toasted pine nuts *
If desired, add some mushrooms and artichoke hearts
INSTRUCTIONS:
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, deglaze 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 Tablespoon 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, stiring, 1-1/2 minutes or just until the spinach has wilted. Add the shrimp & stir to coat and heat through.
To serve, divide the pasta/quinoa 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.
Add some fresh parmesan cheese on top if desired
* To toast the pine nuts: spread nuts in a single layer on a baking pan and bake in a preheated 375° oven until slightly browned. Shake the pan several tims to toast the nuts evenly on all sides. Once they get to the nice golden brown remove them as they will quickly darken