Romano's Macaroni Grill Gemberetti Noci E De Pino

Indulge in the luxurious flavors of "Romano's Macaroni Grill Gemberetti Noci E De Pino," a restaurant-inspired pasta dish that combines tender linguine, succulent shrimp, and nutty toasted pine nuts, all nestled in a creamy white wine and Romano cheese sauce. Brightened with fresh spinach leaves and a hint of zesty lemon, this dish offers a perfect balance of richness and freshness. The optional kick of red pepper flakes adds a subtle heat, while minimal prep and cook time make it an elegant yet approachable weeknight meal. Perfect for seafood lovers, this Italian classic is a delightful way to bring gourmet dining to your table.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces linguine pasta
• 1 pound raw shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic (minced)
• 4 cups fresh spinach leaves
• 1 cup pine nuts
• 2 tablespoons fresh lemon juice
• 0.5 cup white wine
• 0.5 cup heavy cream
• 0.5 cup grated Romano cheese
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons crushed red pepper flakes (optional)

Directions

Step 1

Cook the linguine pasta in a large pot of salted, boiling water until al dente according to the package instructions. Drain and set aside.

Step 2

In a large, dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 2-3 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Step 4

Add the butter to the skillet and melt over medium heat. Stir in the garlic and sauté until fragrant, about 1 minute.

Step 5

Deglaze the skillet by adding white wine and simmer for 2-3 minutes to let the alcohol evaporate.

Step 6

Reduce the heat to low and stir in the heavy cream, Romano cheese, fresh lemon juice, salt, black pepper, and red pepper flakes (if using). Cook until the sauce slightly thickens, about 3-4 minutes.

Step 7

Add the cooked linguine, shrimp, and toasted pine nuts to the skillet. Toss until well-coated in the sauce.

Step 8

Stir in the fresh spinach leaves and allow them to wilt in the sauce for 1-2 minutes.

Step 9

Taste and adjust the seasoning as needed. Serve immediately, garnishing with additional grated Romano cheese if desired.

Nutrition Facts

Serving size	(1417.4g)

Amount per serving	% Daily Value*
Calories	3729.8

Total Fat 231.5g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 48.7g
Cholesterol 1314.6mg	0%
Sodium 5154.8mg	0%
Total Carbohydrate 215.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 15.3g
Protein 180.6g	0%

Vitamin D 0IU	0%
Calcium 861.2mg	0%
Iron 24.0mg	0%
Potassium 3153.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 19.7%

Carbs: 23.5%