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Friday, January 23, 2015

Shrimp Portofino



Shrimp Portofino


A few weeks ago, Steven and I enjoyed an entire week with no kids. An ENTIRE week!! That NEVER happens. EVER! No work + No kids = Date Week!!!! One of the nights we dined at Macaroni Grill . I can't remember what he had because mine  was so delicious. It out-trumped (is that even a word?) his by a few. Don't get me wrong his dinner was very tasty but mine . . . .Magnifique!

Ever since that night, we have wanted to attempt to recreate the recipe so that we could enjoy it at home for less money. My uncle is a chef (he has cooked for presidents and even Clint Eastwood!) and taught me many moons ago how to make a lemon butter sauce. The rest was guessing. 

Was it close to Macaroni Grill?


So very close!! It was so good, I think I ate too much.  How am I supposed to lose weight when I keep finding exceptional food? That's OK, I will have to be better the rest of the week. But man, was it worth it! I may have to make it again this weekend. But oh my goodness it requires a load of butter! I'm talking a pound! My suggestion might be to make it on a cheat day.  



Shrimp Portofino Recipe


I thought I'd share the recipe so you can try it out and see for yourself. I did not have any pine nuts last night  and I did not have heavy cream. The pine nuts add that different texture but it was still good. I opted to use half and half since that was all I had at the moment. It was still creamy. I think the heavy cream will taste even better. 

 Shrimp Portofino

Prep Time: 15 Minutes
Cook Time: 30 Minutes

Ingredients 

  1 bag Extra Large shrimp (peeled and deveined)
  4 Tbs butter
  3 cups sliced mushrooms 
  2 Tbs fresh minced garlic 
  1 1/2 Tbs roasted pine nuts
  1bag fresh spinach leaves
  1box cooked vermicelli or thin spaghetti

The Sauce

  1 Tbs minced shallot 
  1 Tbs minced garlic
  1/8 tsp pepper
  1/2 cup white wine
  1/2 cup lemon juice
  1 lb lightly-salted butter 
  1 cup heavy cream


Lemon Butter Sauce - Shrimp Portofino


Directions

1. Roast those Pine nuts! Preheat your oven to 350. They should only be in the oven about 2-4 minutes or until golden brown. 

2. The Sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic. 

Add white wine and reduce by 1/2, whisking occasionally. 

Add your cream and reduce by 1/2. 

Add lemon juice, reduce by 1/2.  

Add white pepper. Reduce heat to low. 

Last but not least, add your remaining butter 2 tablespoons at a time. Continue to simmer until sauce starts to coat spoon.

3. In another large skillet melt the 4 tablespoons of butter on medium-high heat. 

Add garlic and saute. 

Stir in mushrooms, shrimp, and pine nuts. 

Remove skillet from heat and gently stir in spinach. 


Shrimp Portofino Recipe



  Place pasta on a dish and add mushroom shrimp mixture on top. Spoon over some lemon butter sauce and salt and pepper to taste. I would also add some Parmesan cheese to to the top as well. 

Shrimp Portofino - Macaroni Grill Copy Cat



Let me know what you think or if there is something you would change! 

   Bon' Appetit!!








6 comments:

  1. I'm not a seafood fan but you make this look appetizing!

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  2. I LOVE shrimp but have never tried it this way. It looks totally amazing and I can't wait to make it myself!

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  3. We don't eat seafood but that would be amazing with some grilled chicken! My husband would probably even eat it too.

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  4. It's impossible to lose weight and be a food blogger! This looks so good, I'd be gobbling it all up!

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  5. Shrimp and mushrooms, definitely sounds like something I would like. My kids love shrimp, too, and spaghetti, so we'll have to try this soon!

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  6. So, I made this last night for dinner and my family LOVED it! We love shrimp so that was a bonus. Thank you for the recipe we will definitely be using it again!

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I love comments!!! I will try to reply to your comments. But please be patient. I have three kiddos in the house and sometimes I am a tad preoccupied.