Macaroni Grill Pasta Ganberetie E Pinoli

Shrimp, mushrooms, pine nuts, spinach and lemon butter with pasta. Retail price - $12.99
per plate. Our version of the recipe serves 2.
2 tbsp unsalted butter
4 tbsp chilled unsalted butter
2 tsp garlic, minced
12 medium shrimp, peeled and deveined
¼ c dry white wine
½ heavy cream
1/3 c fresh-squeezed lemon juice
Salt and white pepper to taste
2 tbsp plain dry bread crumbs
5-1/2 c fresh spinach, washed
1 (6 oz) box angel hair pasta
1 tbsp toasted pine nuts
1. In a large non-reactive skillet, melt 2 tbsp butter over medium high heat. Add the garlic and sauté for about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon
juice. Remove the pan from the heat and add the remaining chilled butter, 1 tbsp at a
time, stirring in the next piece after the one before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and cook, stirring, 1-1/2 minutes or jut until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls.
Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.

To toast the pine nuts:

1. Spread nuts in a single layer on a baking pan and bake in a preheated 350F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2