Gamberoni and Pine Nuts Recipe

Name: Gamberoni and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large jumbo shrimp, peeled and deveined; 3 cups sliced mushrooms, sliced and washed; 1 ½ tablespoons roasted pine nuts; 8 cups fresh spinach leaves; 6 cups cooked pasta; 4 tablespoons butter; 2 tablespoons minced garlic; 1 tablespoon shallot, minced; 1 tablespoon minced garlic; ½ cup dry white wine; 1 cup heavy cream; ½ cup lemon juice, freshly squeezed; ⅛ teaspoon white pepper; 1 lb lightly-salted butter

Servings: persons

24 large jumbo shrimp, peeled and deveined
3 cups sliced mushrooms, sliced and washed
1 ½ tablespoons roasted pine nuts
8 cups fresh spinach leaves
6 cups cooked pasta
4 tablespoons butter
2 tablespoons minced garlic
1 tablespoon shallot, minced
1 tablespoon minced garlic
½ cup dry white wine
1 cup heavy cream
½ cup lemon juice, freshly squeezed
⅛ teaspoon white pepper
1 lb lightly-salted butter

1
Preheat oven to 350 degrees.
2
Wash spinach and remove stems and dry between paper towels.
3
Set aside.
4
Spread pine nuts over bottom of baking sheet and roast until golden brown (2 to 4 minutes).
5
Remove from oven and cool.
6
Peel and devein shrimp.
7
Wash and slice mushrooms.
8
Boil pasta according to package directions.
9
Set aside.
10
Prepare lemon sauce:.
11
Melt 1 tbsp butter in large skillet over medium high heat.
12
Saute shallots and garlic until translucent.
13
Add white wine and reduce slightly more than half.
14
Add cream and reduce by half.
15
Add lemon juice and reduce by half.
16
Add white pepper.
17
Reduce heat to low.
18
Add remaining butter 2 tbsp at a time.
19
Whisk after each addition.
20
Continue to simmer whisking to incorporate butter.
21
Once lemon sauce is done, in large skillet over medium high heat, melt 4 tbsp butter.
22
Add garlic and saute until garlic is translucent.
23
Stir in mushrooms, shrimp, and pine nuts.
24
Saute several minutes or until shrimp are done and show color.
25
Remove skillet from heat and gently stir in spinach.
26
Place warm pasta on plate with shrimp mixture to side.
27
Pour lemon sauce over pasta.
28
Serve warm.

3165

kcal

Calories

136

Fat

285

Carbs

202

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 large jumbo shrimp, peeled and deveined, 3 cups sliced mushrooms, sliced and washed, 1 ½ tablespoons roasted pine nuts, 8 cups fresh spinach leaves, and more.

Yes, Gamberoni and Pine Nuts 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!

Gamberoni and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions