Saturday, January 22, 2011

Macaroni Grill's Shrimp Portofino Copycat Recipe

So this is one of my all time favorite pasta dishes! I have made this one many times and received rave reviews from all, enjoy!



Ingredients:

24 large shrimp (peeled and deveined)
  3 cups sliced mushrooms (washed and sliced ( 1/4 inch thick)
  1 1/2 tablespoons roasted pine nuts
  6 cups fresh spinach leaves
  6 cups cooked vermicelli
  4 tablespoons butter
  2 tablespoons fresh garlic (minced, up to 4)
  
Lemon Butter Sauce

1 tablespoon shallot (minced)
  1 tablespoon fresh garlic, minced
  1/2 cup dry white wine
  1 cup heavy cream
  1/2 cup lemon juice(freshly squeezed)
  1/8 teaspoon pepper

  1 lb lightly-salted butter (cut into, tablespoons)


Directions:


Prep Time: 15 mins
Total Time: 30 mins
1.                             1 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.
2.                             2 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.
3.                             3 Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté 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.
4.                             4 In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté 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.



7 comments:

  1. The recipes sound great. I cant wait to try them. Keep them coming.

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  2. Kari I am so excited I found your blog. My biggest stress is what to have for dinner! My husband will be very thankful to you I will use all of your Great dishes and ideas! :) Cant wait to try this one!

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  3. Thank you so much for the nice comment, let me know how it turns out and if you have any recipes that you would like to share with me for the blog send them my way! Thank you

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    1. Love this dish and tried it for the first time at home. Don't know what happened but the sauce broke. Can you tell me why and how to avoid it in the future. Papa cooks.

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    2. So sorry for the delay, if the heat was too high when you added the cream that may be the issue, simmer the cream, do not let it boil. Usually if the cream boils it will separate. Hope this helps for next time!

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  4. Thank you Kari for this recipe. I've been looking for a recipe that was on target and yours is right on. Thanks again!

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