Romanos Macaroni Grill Gemberetti Noci E De Pino Recipes

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ROMANO'S MACARONI GRILL GEMBERETTI NOCI E DE PINO



Romano's Macaroni Grill Gemberetti Noci E De Pino image

Make and share this Romano's Macaroni Grill Gemberetti Noci E De Pino recipe from Food.com.

Provided by Valerie in Florida

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

24 large shrimp (peeled and deveined)
3 cups sliced mushrooms (washed and sliced ( 1/4 inch thick)
1 1/2 tablespoons roasted pine nuts
6 cups fresh spinach leaves
6 cups cooked vermicelli
4 tablespoons butter
2 tablespoons fresh garlic (minced, up to 4)
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)

Steps:

  • 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. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, 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 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 sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté 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.

Nutrition Facts : Calories 1564.3, Fat 130.5, SaturatedFat 79.9, Cholesterol 401.4, Sodium 1181.7, Carbohydrate 76.2, Fiber 5.7, Sugar 3.8, Protein 23.4

MACARONI GRILL'S PASTA MILANO RECIPE - (4.1/5)



Macaroni Grill's Pasta Milano Recipe - (4.1/5) image

Provided by á-15395

Number Of Ingredients 13

SAUCE:
6 ounces butter
18 ounces grilled chicken, sliced
12 ounces sun-dried tomatoes
12 ounces mushrooms, sliced
6 tablespoons finely grated parmesan cheese
36 ounces roasted garlic cream sauce - recipe below
36 ounces bow tie pasta
2 cups heavy cream
2 tablespoons chopped garlic
Dash salt & pepper
1 teaspoons beef base or 1 beef bouillon cube
1 tablespoon butter

Steps:

  • Make the sauce, directions are below. Cook the pasta as directed on package. Sauté butter and mushrooms for about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Drain pasta. Add pasta to the sauté pan and mix well. Add the sliced and cooked chicken, and the chopped sun-dried tomatoes. Garnish with Parmesan cheese. Serve and enjoy. SAUCE: In a small saucepan, sauté garlic in a small amount of butter until soft but not brown, about a minute. Add the heavy cream, bring to a simmer. Add the salt and pepper to taste. Let the sauce simmer, reduce and become thicker, about 10 minutes.

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