Romanos Macaroni Grill Gemberetti Noci E De Pino Recipes

Steps:

• 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.

Steps:

• In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
• Add the shrimp and saute for about 30 seconds, 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 for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
• Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
• Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
• Return the shrimp to the pan and stir to coat and heat through.
• To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.

Steps:

• In a large, pre-heated skillet, add olive oil, garlic and mushrooms. Sauté until mushrooms and garlic start to brown.
• Add shrimp, sprinkle with salt and pepper and sauté until shrimp turn white.
• Add spinach, lemon juice and white wine to sauté pan. Stir until all ingredients are mixed together well. Simmer for 1 minute.
• Add heavy cream and bring to a boil and stir for 3 minutes while boiling.
• Remove from heat, add pasta and stir until pasta is hot and all ingredients are mixed well.