Romanos Macaroni Grill Shrimp Portofino Recipes

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ROMANO'S MACARONI GRILL SHRIMP PORTOFINO



Romano's Macaroni Grill Shrimp Portofino image

A copycat recipe for Macaroni Grill. I crave this dish sometimes. Serve this over pasta or rice....we prefer pasta.

Provided by SkinnyMinnie

Categories     European

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

16 medium mushrooms
2 teaspoons garlic
1/2 cup butter, melted
12 -16 large shrimp, cleaned
1/2 teaspoon pepper
2 -3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (8 ounce) jar marinated artichoke hearts
4 lemon slices
2 tablespoons parsley

Steps:

  • Melt the butter in a large skillet over medium high heat.
  • Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
  • Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
  • Add the rest of the ingredients except the lemon slices and parsley.
  • Heat through.
  • Serve over pasta or rice, and garnish with lemon slices and parsley.

Nutrition Facts : Calories 551.4, Fat 47.2, SaturatedFat 29.4, Cholesterol 186.4, Sodium 520.5, Carbohydrate 24, Fiber 8.5, Sugar 4.7, Protein 16.6

SHRIMP PORTOFINO



Shrimp Portofino image

This is a great recipe - the lemon-butter sauce, also known as a blur-blanc sauce, is amazing! You can use it with rice recipes that include shrimp, chicken, or beef with vegetables. If you do not like spinach - leave it out. I have to when making this dish for my niece Kelsey. Blanched broccoli is a great substitute - some...

Provided by Jim Frigyes

Categories     Seafood

Time 50m

Number Of Ingredients 16

1 Tbsp pine nuts
LEMON BUTTER SAUCE
16 Tbsp (2 sticks) butter, cut into pieces.
1 1/2 tsp minced, shallot
1 1/2 tsp minced, garlic
1/4 c lemon juice (fresh is always best)
1/4 c dry white wine (only wine you would drink)
1/2 c heavy cream
salt & pepper to taste
SAUTEED SHRIMP MIXTURE
2 Tbsp real butter
1-4 Tbsp minced, garlic
1 1/2 c mushrooms, sliced 1/4-inch thick
12 jumbo shrimp, peeled and deveined
3 c baby spinach leaves
1 lb capellini (angel hair) pasta, cooked according to package directions

Steps:

  • 1. Do ahead: Toast the pine nuts. Heat a dry frying pan over medium-high heat. Add the whole nuts & toast, stirring often. When the nuts are fragrant with a light brown color, remove them from the heat & the pan. This should take only a couple of minutes. Let the pine nuts cool on a plate or paper towels before using.
  • 2. Make the lemon-butter sauce in a medium saucepan. Melt 2 tablespoons of the butter and saute the shallot and garlic until they are translucent and soft ... *do not let the vegetables or the butter brown. Add the lemon juice & white wine & reduce by half, then add the heavy cream & reduce again by half. Season with salt & pepper, then add the remaining 14 tablespoons (1 3/4 sticks) butter, whisking it in, piece by piece, over very low heat.
  • 3. To cook the shrimp, melt the 2 tablespoons butter in a large skillet & saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp; cook until they are pink.
  • 4. Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.
  • 5. To serve, place the pasta on warmed plates with the shrimp mixture on the side or tossed into the pasta. Pour the lemon butter sauce over the pasta, & drizzle a little over the shrimp - if tossing with the pasta add lemon butter sauce to pasta then toss the shrimp mixture into pasta.

MACARONI GRILL'S SHRIMP PORTOFINO RECIPE - (3.8/5)



Macaroni Grill's Shrimp Portofino Recipe - (3.8/5) image

Provided by rossboys

Number Of Ingredients 15

LEMON BUTTER SAUCE:
24 jumbo shrimp, peeled & deveined, cut in half
3 cups mushrooms, sliced
1 1/2 tablespoons roasted pine nuts
6 handfuls fresh spinach leaves
6 cups cooked vermicelli pasta
4 tablespoons butter
2 tablespoons fresh garlic, minced
1 tablespoon shallots, minced
1 tablespoon fresh garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup lemon juice
1/8 teaspoon white pepper
2 sticks salted butter, cut in tablespoons

Steps:

  • Preheat oven to 350°F. 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 min. Remove from oven and set aside. Prepare pasta according to package directions, drain and set aside. Prepare lemon butter sauce. Melt 1 tablespoon butter in large skillet over med-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. In large skillet over med-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. Enjoy!

ROMANO'S MACARONI GRILL GEMBERETTI NOCI E DE PINO



Romano's Macaroni Grill Gemberetti Noci E De Pino image

Make and share this Romano's Macaroni Grill Gemberetti Noci E De Pino recipe from Food.com.

Provided by Valerie in Florida

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.
  • 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.
  • Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté 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.
  • In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté 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.

Nutrition Facts : Calories 1564.3, Fat 130.5, SaturatedFat 79.9, Cholesterol 401.4, Sodium 1181.7, Carbohydrate 76.2, Fiber 5.7, Sugar 3.8, Protein 23.4

ROMANO'S MACARONI GRILL PENNE RUSTICA



Romano's Macaroni Grill Penne Rustica image

The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.

Provided by Sandylee

Categories     Penne

Time 50m

Yield 15 serving(s)

Number Of Ingredients 19

2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon dill
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
1 ounce pancetta or 1 ounce bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breasts, sliced
16 -24 ounces penne pasta, cooked
3 teaspoons chopped pimiento
6 ounces butter
1 teaspoon chopped shallot
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Steps:

  • For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
  • Add Marsala wine and reduce by one-third.
  • Add remaining ingredients, reduce by half of the original volume.
  • Set aside.
  • For Penne Rustica: Saute pancetta until it begins to brown.
  • Add butter, shallots, and shrimp.
  • Cook until shrimp are evenly pink but still translucent.
  • Add chicken, salt, pepper, and mix thoroughly.
  • Add gratinata sauce and 1/2 cup parmesan cheese.
  • Simmer until sauce thickens.
  • In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
  • Pour into a large casserole dish or roaster.
  • Top with remaining cheese, pimientos and sprinkle with paprika.
  • Bake at 475 degrees for 10 to 15 minutes.
  • Remove and garnish with fresh rosemary sprig.

Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7

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