Post by Jay on Dec 21, 2003 16:05:03 GMT -6
Macaroni Grill Shrimp Pignoli Pasta
24 Jumbo Shrimp, peeled and deveined
3 Cups sliced mushrooms, washed and sliced -- 1/4 inch thick
1 1/2 tablespoons roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 tablespoons Butter
2-4 tablespoons fresh Garlic, minced
Lemon Butter Sauce:
1 tablespoon shallots, minced
1 tablespoon fresh garlic minced
½ Cup dry white wine
1 Cup Heavy Cream
½ Cup Lemon juice, freshly squeezed
1/8 teaspoon White pepper
1 pound 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. Saute shallots and garlic until
translucent. Add white wine and reduce slightly more
than ½, whisking occasionally. Add cream and reduce
by ½. Add lemon juice and reduce by ½. 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 saute until
garlic is translucent. Stir in mushrooms, shrimp,
and pine nuts. Saute 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.
Jay
24 Jumbo Shrimp, peeled and deveined
3 Cups sliced mushrooms, washed and sliced -- 1/4 inch thick
1 1/2 tablespoons roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 tablespoons Butter
2-4 tablespoons fresh Garlic, minced
Lemon Butter Sauce:
1 tablespoon shallots, minced
1 tablespoon fresh garlic minced
½ Cup dry white wine
1 Cup Heavy Cream
½ Cup Lemon juice, freshly squeezed
1/8 teaspoon White pepper
1 pound 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. Saute shallots and garlic until
translucent. Add white wine and reduce slightly more
than ½, whisking occasionally. Add cream and reduce
by ½. Add lemon juice and reduce by ½. 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 saute until
garlic is translucent. Stir in mushrooms, shrimp,
and pine nuts. Saute 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.
Jay