Macaroni Grill Shrimp Pignoli Pasta
Angel Hair Pasta topped with Shrimp, Mushrooms, Spinach, and Pine Nuts in a Lemon Cream sauce.
I believe that God doesn’t err, yet I ought to have come into the world as Italian!
I've visited Italy numerous times, and Italians truly understand how to enjoy life! Their passion for life is admirable, their cuisine is undeniably the finest, and I cherish every chance to prepare Italian dishes. During a trip to Italy, my husband and I visited Parma to purchase the renowned Parmesan cheese, Parma Prosciutto, and a loaf of rustic Italian bread. We enjoyed the “picnic” in our rented Fiat while traveling from Milan to Florence. A memory I will always remember…without a doubt!
Romano’s Macaroni Grill draws inspiration from Italian rural cooking, which likely explains why it stands as my top choice for Italian-American dining establishments. I consider their menu offerings to be fresh, light, and much closer to the true flavors of Italian cuisine than the rest. This recipe for their Shrimp Portofino Pasta meets all those criteria.
Romano's Macaroni Grill was established by entrepreneur and restaurateur Philip J. Romano in 1988. The inaugural restaurant was launched in Leon Springs, Texas, featuring a concept designed to replicate the atmosphere and tastes of an Italian trattoria.
The restaurant prioritized offering traditional Italian cuisine prepared with fresh ingredients and house-made sauces. The menu included an assortment of pasta dishes, pizzas cooked in a wood-fired oven, salads, and additional Italian-themed entrees. A standout feature of the dining experience was the open kitchen, allowing guests to observe skilled chefs preparing their meals.
The triumph of the initial site resulted in swift growth, and Romano’s Macaroni Grill rapidly transformed into a well-liked national brand. The cozy and rustic interior of the restaurant, evoking a classic Italian trattoria, added to its charm.
Components
- 24 sizable shrimp, shelled
- 3 cups of sliced button mushrooms, cut thinly
- 1 pound of vermicelli noodles
- 6 cups of young spinach leaves
- 2 tablespoons of pine nuts
- 1 cup of dry white wine
- 1 cup of thick cream
- 1 stick of unsalted butter, divided into 4 sections
- 1/2 taza de jugo de limón fresco
- 3 tablespoons garlic, chopped
- 3 tablespoons shallot, minced
- 3 TBL Extra Virgin Olive Oil
- 1/8 tsp. white pepper, ground
- Kosher salt and ground black pepper, as desired
Guidelines
Roast the pinenuts in the oven at 350 degrees for 2 minutes. Be mindful that they can easily burn; pinenuts toast rapidly.
Cook the vermicelli in salted water until it's al dente, as directed on the package. Strain, wash with cold water, and set aside.
In a very large sauté pan over medium-high heat, warm the EVOO until it glistens. Incorporate the garlic and shallot and cook until they become translucent. Then, incorporate the mushrooms and let them brown slightly before adding the shrimp. Cook shrimp and stir-fry until it becomes pink. Incorporate the spinach and place a lid on the pan. Let the spinach wilt, then take the whole sauté pan off the heat and place it aside.
In an empty saucepan, pour in 1 cup of dry white wine. Let the alcohol evaporate and mix in the lemon juice. Gradually incorporate the heavy cream while whisking continuously to avoid separation. Incorporate the white pepper along with the cracked pepper. Stir and heat to a gentle simmer, ensuring the bottom doesn't burn or the cream mixture gets scorched. When the cream mixture is boiling, incorporate butter and stir until the mixture becomes creamy. Return the cream sauce to the shrimp and spinach blend and pour it in. Incorporate the al dente pasta with all ingredients until the pasta is thoroughly coated and warmed.
Macaroni Grill Shrimp Pignoli Pasta VIDEO
