Gambaretti Recipe

Name: Gambaretti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo shrimp,peeled and deveined; 3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick; 1-1/2 Tbsp (20 ml). roasted pine nuts; 6 handfuls fresh spinach leaves; 6 cups (1425 ml) cooked vermicelli pasta; 4 Tbsp (60 ml). butter; 2 Tbsp (30 ml). fresh garlic, minced (or double amount); 1 Tbsp (15 ml). shallots, minced; 1 Tbsp (15 ml). fresh garlic, minced; 1/2 cup (125 ml) dry white wine; 1 cup (225 ml) heavy cream; 1/2 cup (125 ml) lemon juice,freshly squeezed; 1/8 tsp (1 ml). white pepper; 1 lb (.5 kg). lightly salted butter, cut into tbsp

Servings: persons

24 jumbo shrimp,peeled and deveined
3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick
1-1/2 Tbsp (20 ml). roasted pine nuts
6 handfuls fresh spinach leaves
6 cups (1425 ml) cooked vermicelli pasta
4 Tbsp (60 ml). butter
2 Tbsp (30 ml). fresh garlic, minced (or double amount)
1 Tbsp (15 ml). shallots, minced
1 Tbsp (15 ml). fresh garlic, minced
1/2 cup (125 ml) dry white wine
1 cup (225 ml) heavy cream
1/2 cup (125 ml) lemon juice,freshly squeezed
1/8 tsp (1 ml). white pepper
1 lb (.5 kg). lightly salted butter, cut into tbsp

1
Preheat oven to 350 degrees (175 C.).
2
Wash spinach and remove stems before drying leaves between paper towels; set aside.
3
Spread pine nuts over bottom of sheet pan and place pan in oven on top rack.
4
Roast until golden brown,approximately 2 to 4 minutes.
5
Remove from oven and set aside.
6
Peel and devein shrimp; set aside.
7
Wash and slice fresh mushrooms; set aside.
8
Boil pasta in large pot of water to al dente stage according to directions on package; set aside.
9
Melt 1 tbsp (15 ml) butter in large skillet over medium-high heat.
10
Saut shallots and garlic until translucent.
11
Add white wine and reduce slightly more than 1/2, whisking occasionally.
12
Add cream and reduce by 1/2.
13
Add lemon juice and reduce by 1/2.
14
Add white pepper.
15
Reduce heat to low.
16
Add remaining butter 2 tbsp (30 ml) at a time, whisking continuously after each addition to completely incorporate butter.
17
Continue to simmer, whisking until sauce just coats spoon.
18
In large skillet over medium-high heat melt the 4 tbsp (60 ml) of butter.
19
Add garlic and saut until garlic is translucent.
20
Stir in mushrooms, shrimp, and pine nuts.
21
Saut several minutes or until shrimp are done and show color.
22
Remove skillet from heat and gently stir in spinach.
23
Place warm pasta on plate with shrimp mixture to the side.
24
Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.

3316

kcal

Calories

149

Fat

291

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 jumbo shrimp,peeled and deveined, 3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick, 1-1/2 Tbsp (20 ml). roasted pine nuts, 6 handfuls fresh spinach leaves, and more.

Yes, Gambaretti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gambaretti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions