Romano'S Macaroni Grill Gemberetti Noci E De Pino

Name: Romano'S Macaroni Grill Gemberetti Noci E De Pino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-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.
4
In large skillet over medium-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.

1826

kcal

Calories

128

Fat

Carbs

155

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Romano'S Macaroni Grill Gemberetti Noci E De Pino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!