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


  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


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!!


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

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

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

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

  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!

  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!


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.