Macaroni Grill Gemberetti Noci E De Pino

Macaroni Grill Gemberetti Noci E De Pino

24 Jumbo Shrimp −− peeled and deveined
3 Cups sliced mushrooms −− washed and sliced −− 1/4 inch thick 1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves 6 Cups cooked vermicelli pasta 4 Tbsp. Butter
2 Tbsp. fresh Garlic −− minced, up to 4
Lemon Butter Sauce: 1 Tbsp. shallots −− minced 1 Tbsp. fresh garlic minced 1/2 Cup dry white wine
1 Cup Heavy Cream
1/2 Cup Lemon juice −− freshly squeezed 1/8 tsp. White pepper
1 lb. lightly salted butter −− cut into −− tablespoons
Preheat oven to 350 degrees. Wash spinach and removestems before drying leaves between paper towels. Set aside.Spread pine nuts over bottom of sheet pan and place pan inoven on top rack. Roast until golden brown, approximately 2to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice freshmushrooms. Set aside. Boil pasta in large pot of water to aldente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in largeskillet over medium−high heat. Saut shallots and garlic untiltranslucent. Add white wine and reduce slightly more than1/2, 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 atime, whisking continuously after each addition to completelyincorporate butter. Continue to simmer, whisking until saucejust coats spoon.
In large skillet over medium−high heat melt the 4 tablespoonsof butter. Add garlic and saut until garlic is translucent. Stir
in mushrooms, shrimp, and pine nuts. Saut several minutesor until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on platewith shrimp mixture to the side. Pour lemon sauce over pasta,permitting a bit of sauce onto shrimp.