Preparation:
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 sauté‚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 |
