Romano's Macaroni Grill Shrimp Portofino
Transport your taste buds to the Mediterranean with this elegant recipe for Romano's Macaroni Grill Shrimp Portofino. This restaurant-inspired dish combines tender, pan-seared shrimp with al dente angel hair pasta, all bathed in a buttery garlic sauce infused with lemon and chicken broth. Sautéed mushrooms, wilted baby spinach, and a sprinkle of toasted pine nuts add layers of flavor and texture, while freshly grated Parmesan cheese ties it all together with a creamy finish. Ready in just 35 minutes, this easy-to-follow recipe is perfect for a special weeknight dinner or an impressive entertaining option. Serve it as-is or pair it with crusty bread and a crisp white wine for a complete dining experience.
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Ingredients
- 1 lb Shrimp (large, peeled and deveined)
- 12 oz Angel hair pasta
- 4 tbsp Unsalted butter
- 1 tbsp Olive oil
- 4 cloves Garlic (minced)
- 8 oz Button mushrooms (sliced)
- 4 cups Baby spinach
- 3 tbsp Pine nuts (toasted)
- 1 cup Chicken broth (low sodium)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
Directions
Step 1
Bring a large pot of salted water to a boil and cook the angel hair pasta until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
Step 2
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Step 3
Add the shrimp to the skillet in a single layer, seasoning them with salt and black pepper. Cook for 2-3 minutes per side or until pink and opaque. Remove from the skillet and set aside.
Step 4
Add the remaining 2 tablespoons of butter to the same skillet and sauté the garlic for 30 seconds, being careful not to let it burn.
Step 5
Add the mushrooms to the skillet and cook for 4-5 minutes, stirring frequently, until they release their moisture and become golden brown.
Step 6
Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Step 7
Reduce the heat to medium, then add the spinach. Stir until the spinach wilts, about 1-2 minutes.
Step 8
Return the cooked shrimp to the skillet and toss to combine with the sauce.
Step 9
Add the cooked pasta to the skillet, tossing gently to coat in the sauce. If needed, add the reserved pasta water a little at a time to loosen the sauce.
Step 10
Divide the Shrimp Portofino among serving plates and garnish with toasted pine nuts and grated Parmesan cheese.
Step 11
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1763.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3488.3 |
| Total Fat 155.1g | 0% |
| Saturated Fat 74.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1200.3mg | 0% |
| Sodium 7097.8mg | 0% |
| Total Carbohydrate 288.1g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 18.6g | |
| Protein 257.7g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 3018.7mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2412.3mg | 0% |
Source of Calories