From Copycat Recipe Guide
Macaroni Grill Shrimp Pignoli
Romano’s Macaroni Grill features a Shrimp Pignoli dish that features large shrimp, pine nuts, spinach, mushrooms, and cream over pasta. If you enjoy making this Macaroni Grill Shrimp Pignoli recipe, you might like to try preparing the restaurant’s Shrimp Portofino, Chicken Rigatoni, or Penne Rustica.
|Flickr: Casey Serin|
|Customer service phone||(972)674-4300|
|Served as||Main dish|
|Main ingredients||Shrimp, pasta, mushrooms, spinach, pine nuts|
|Similar to||Shrimp Pignoli|
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Macaroni Grill Shrimp Pignoli Ingredients
- 24 large shrimp
- 3 cups sliced mushrooms
- 1 ½ tbsp pine nuts
- 6 handfuls of fresh spinach
- 6 cups cooked vermicelli
- 4 tbsp butter
- 3 tbsp minced garlic
- 1 tbsp shallots
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1/8 tsp white pepper
- 1 lb salted butter
Shrimp Pignoli Recipe
- Heat an oven to 350 degrees. Wash the spinach leaves and place them between two paper towels to dry.
- Toast the pine nuts by scattering them across a baking sheet and placing it in the oven for a couple of minutes, or until golden brown. Take the nuts out of the oven and set them aside.
- Peel the shrimp and devein them, then set aside. Prepare the mushrooms by washing and slicing them.
- Cook the vermicelli pasta according to the package directions. Drain well and set aside.
- In a skillet over medium-high heat, melt 1 tbsp of butter and add the shallots and garlic to the pan. Saute for a few minutes, then pour in the white wine and continue cooking until the liquid is reduced by half. Use a whisk to stir the mixture from time to time.
- Pour the cream into the pan and reduce the mixture again by half. Then add the lemon juice and cook until reduced by half again. Sprinkle white pepper over the mixture and lower the heat.
- Cut the pound of butter into tablespoons and add the butter two tablespoons at a time to the mixture. Stir completely after each addition and continue simmering. Reserve four tablespoons of butter.
- After you’ve made the lemon butter sauce, heat another skillet over medium-high heat and then add four tablespoons of butter. Place the garlic into the pan and sauté for a few minutes, then add mushrooms, shrimp, and pine nuts. Cook for another four to five minutes or until the shrimp turn pink.
- Take the skillet off the heat and stir in the spinach leaves. Divide the pasta among four plates and place the shrimp mixture on the side. Pour the lemon butter sauce over the pasta.
How to Peel and Devein Shrimp
- As prepared, this recipe serves four people. You can either double or halve the recipe as needed to make enough of the dish.
- To lighten the dish, you can replace the heavy cream with half and half. You can also reduce the amount of butter or replace butter with a low-calorie butter substitute.
- While the recipe calls for vermicelli pasta, you can substitute any long pasta in this dish such as spaghetti, linguine, or angel hair.