| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish*shell, Pastanoodle |
6 |
Servings |
INGREDIENTS
|
|
Juice of 1 lemon |
| 1 |
ts |
Grated lemon rind |
| 4 |
tb |
Butter; softened |
| 1 |
lb |
Vermicelli; cooked al dente |
| 1/2 |
lb |
Butter |
| 8 |
oz |
Mushrooms; sliced |
| 4 |
ts |
Garlic; chopped |
| 1 |
lb |
Medium shrimp; cleaned and peeled |
| 2 |
c |
Fresh spinach leaves |
| 8 |
ts |
Pine nuts |
| 2 |
ts |
Salt |
| 2 |
ts |
Pepper |
| 4 |
ts |
Bread crumbs |
|
|
Lemon slices and |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
Romano's Macaroni Grill Pasta With Shrimp, Pine Nuts and Mushrooms.
Prepare lemon butter by whipping together the lemon juice and rind and
softened butter. Chill.
Cook the vermicelli until just tender. Set aside. Melt the 2 sticks of
butter in a large skillet over medium heat. Add the mushrooms and saute
briefly. Add the garlic and shrimp and cook just until the shrimp begins to
color. Add the spinach and pine nuts and stir, then add the prepared lemon
butter, salt and pepper. Bring to a simmer, cooking just until shrimp is
done, about 2 minutes.
Pour the mixture over the vermicelli. Sprinkle with bread crumbs, then
garnish with lemon wheels and chopped parsley and serve immediately. Makes
6 servings. Per serving: calories 761, fat 45 g, cholesterol 220 mg, sodium
1,252 mg Percent calories from fat 52%. typos by Elizabeth Wood.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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