Macaroni Grill Gemberetti Noci E De Pino

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 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic minced, up to 4

Lemon Butter Sauce

1 Tbsp. shallots minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice freshly squeezed
1/8 tsp. White pepper
1 lb.lightly salted butter cut into tablespoons


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.

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. 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.

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.