ROMANO'S MACARONI GRILL - SHRIMP PORTOFINO
This is a copy of the original recipe from Ramano's Macaroni Grill. It was made by MG on a local TV station a few years ago and posted on the show's website. Enjoy! (in small portions)
Provided by Enormus
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, pre-heated skillet, add olive oil, garlic and mushrooms. Sauté until mushrooms and garlic start to brown.
- Add shrimp, sprinkle with salt and pepper and sauté until shrimp turn white.
- Add spinach, lemon juice and white wine to sauté pan. Stir until all ingredients are mixed together well. Simmer for 1 minute.
- Add heavy cream and bring to a boil and stir for 3 minutes while boiling.
- Remove from heat, add pasta and stir until pasta is hot and all ingredients are mixed well.
ROMANO'S MACARONI GRILL SHRIMP PORTOFINO
A copycat recipe for Macaroni Grill. I crave this dish sometimes. Serve this over pasta or rice....we prefer pasta.
Provided by SkinnyMinnie
Categories European
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium high heat.
- Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
- Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
- Add the rest of the ingredients except the lemon slices and parsley.
- Heat through.
- Serve over pasta or rice, and garnish with lemon slices and parsley.
Nutrition Facts : Calories 551.4, Fat 47.2, SaturatedFat 29.4, Cholesterol 186.4, Sodium 520.5, Carbohydrate 24, Fiber 8.5, Sugar 4.7, Protein 16.6
MACARONI GRILL'S SHRIMP PORTOFINO RECIPE - (3.8/5)
Provided by rossboys
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. 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 min. Remove from oven and set aside. Prepare pasta according to package directions, drain and set aside. Prepare lemon butter sauce. Melt 1 tablespoon butter in large skillet over med-high heat. Saute 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 med-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. Enjoy!
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