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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a fairly involved recipe but the results are well worth the trouble. It is from a local Italian restaurant and one of their most requested recipes. Luckily, being a friend of one of the owners, I was able to garner the recipe and thought I would share it with you. Ingredients:
24 large jumbo shrimp, peeled and deveined |
3 cups sliced mushrooms, sliced and washed |
1 1/2 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 |
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 |
Directions:
1. Preheat oven to 350 degrees.
2. Wash spinach and remove stems and dry between paper towels. Set aside.
3. Spread pine nuts over bottom of baking sheet and roast until golden brown (2 to 4 minutes). Remove from oven and cool.
4. Peel and devein shrimp.
5. Wash and slice mushrooms.
6. Boil pasta according to package directions. Set aside.
7. Prepare lemon sauce:.
8. Melt 1 tbsp butter in large skillet over medium high heat.
9. Saute shallots and garlic until translucent.
10. Add white wine and reduce slightly more than half.
11. Add cream and reduce by half.
12. Add lemon juice and reduce by half.
13. Add white pepper.
14. Reduce heat to low.
15. Add remaining butter 2 tbsp at a time.
16. Whisk after each addition.
17. Continue to simmer whisking to incorporate butter.
18. Once lemon sauce is done, in large skillet over medium high heat, melt 4 tbsp butter. Add garlic and saute until garlic is translucent.
19. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color.
20. Remove skillet from heat and gently stir in spinach.
21. Place warm pasta on plate with shrimp mixture to side.
22. Pour lemon sauce over pasta.
23. Serve warm.
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