Shrimp Pignoli Pasta

Name: Shrimp Pignoli Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 24 large shrimp, peeled and deveined; 3 cups sliced mushrooms, sliced; 1 1/2 tablespoons roasted pine nuts; 6 cups fresh spinach leaves; 6 cups cooked vermicelli; 4 tablespoons butter; 2 tablespoons fresh garlic, minced; 1 tablespoon shallot, minced; 1 tablespoon fresh garlic, minced; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup lemon juice, freshly squeezed; 1/8 teaspoon white pepper; 1 lb lightly-salted butter, cut into tablespoons

Submitted by Valerie in Florida

"Courtesy of Macaroni Grill"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

24 large shrimp, peeled and deveined
3 cups sliced mushrooms, sliced
1 ¹⁄₂ tablespoons roasted pine nuts
6 cups fresh spinach leaves
6 cups cooked vermicelli
4 tablespoons butter
2 tablespoons fresh garlic, minced
For Lemon Butter Sauce
1 tablespoon shallot, minced
1 tablespoon fresh garlic, minced
¹⁄₂ cup dry white wine
1 cup heavy cream
¹⁄₂ cup lemon juice, freshly squeezed
¹⁄₈ teaspoon white pepper
1 lb lightly-salted butter, cut into tablespoons

directions

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.

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RECIPE SUBMITTED BY

Valerie in Florida

Stuart, Florida

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.

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