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    Pasta Gamberetti E Pinoli


    Source of Recipe


    America's Most Wanted Recipes

    Recipe Introduction


    from: Macaroni Grill

    Yield: 6 servings

    List of Ingredients





    LEMON BUTTER SAUCE:

    4 ounces lemon juice

    2 ounces white wine

    4 ounces heavy cream

    Salt to taste

    Freshly-ground balck pepper to taste

    1 pound unsalted butter softened


    SHRIMP:

    6 ounces whole butter

    12 ounces mushrooms sliced

    1 ½ ounces garlic chopped

    36 large shrimp peeled, deveined

    1 ½ ounces pine nuts toasted

    1 ½ teaspoon salt

    1 ½ teaspoon freshly-ground black pepper

    6 ounces fresh spinach cleaned and stemmed


    PASTA AND ASSEMBLY:

    36 ounces capellini pasta cooked

    18 ounces Lemon Butter Sauce (see above)

    1 bunch parsley chopped

    Recipe



    Lemon Butter Sauce: Heat lemon juice and white wine in a sauce pan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (approximately 3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove sauce from heat and hold in a warm area or near the stove.

    Preparing Shrimp: Heat butter in large saute pan over medium-high heat. Add mushrooms and saute for 2 minutes. Add garlic, shrimp, pine nuts, salt, pepper, and saute until shrimp are translucent. Reduce heat and add spinach, lightly toss with shrimp mixture (be careful not to wilt the spinach).

    Assembly/Presentation: Have pasta ready at the same time as the shrimp. Place 6 ounces of hot, cooked pasta on each plate. Add 18 ounces of the Lemon Butter Sauce to the shrimp and spinach mixture and lightly toss.

    Next to the pasta, place a few pieces of the spinach and 6 shrimp on each plate. Pour the remainder of the sauce mixture evenly over the shrimp and spinach, and complete by pouring a small amount of the sauce over the pasta and sprinkle with chopped parsley.

    This recipe yields 6 servings.

 

 

 


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