National Linguine Day is when I make one of my favorite pasta dishes of all time! For years I frequented The Macaroni Grill, the location near me is now closed. But, before the doors shut, I was able to get their famous recipe. I usually make it with shrimp, but it works well with chicken too. Grab a pen or bookmark this page, you won’t want to forget this go-to recipe!
Before we cook, don’t forget to use today as a reminder to check your pantry for boxes of pasta and jars of sauce that need to be used up before they expire. And while you’re decluttering consider how many serving bowls you really need. Oh, and don’t forget those fancy pasta scoops that are cracked, peeling, melted, warped, or too flimsy to use. Keep your favorite go-to ones. Donate the excess good ones, recycle the rest.
MACARONI GRILL – SHRIMP PORTOFINO
This is what you need for the shrimp:
- 1 tablespoons butter
- 25-30 peeled & deveined large shrimp
- 2 tablespoons chopped garlic
- 3 cups sliced white mushrooms
- 1 1/2 tablespoons toasted pine nuts (see note below)
- 6 cups fresh baby spinach leaves
This is what you need for the pasta:
- 6 cups cooked pasta (angel hair, vermicelli, or linguini)
This is what you need for the sauce:
- 3 tablespoons butter
- 1 tablespoon minced shallot or white onion
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup fresh lemon juice
- 1/8 teaspoon black pepper
This is what to do:
pre-step: toast the pine nuts in the oven or in a pan – watch them closely, those little nuts go from not toasted to toasted in .3 seconds. It’s an extra step but 100% worth it!
This is what you need to know:
There is a lot of whisking, but, again, totally worth it!
Let’s make the lemon sauce:
Melt 1 tablespoon butter in a large skillet over medium-high heat to sauté the shallot. Then add in the white wine and while whisking reduce by half. Add the cream and reduce by half. Add lemon juice and reduce by half. Sprinkle in the black pepper before decreasing the heat to low. Whisk in 2 tablespoons of butter. Whisk while simmering until sauce is thick enough to coat the spoon.
Let’s cook the shrimp:
In large skillet over medium-high heat melt 1 tablespoon of butter. Stir in mushrooms, garlic, shrimp, and toasted pine nuts. Sauté until shrimp are done. Remove the pan from the heat and gently stir in the baby spinach leaves. You want to wilt them, not crush them.
Let’s plate the Portofino:
Scoop warm pasta on the side of the plate with shrimp to the other side. Ladle lemon sauce over top – mostly on the pasta but some on the shrimp.
*crusty bread with an infused dipping oil makes a great addition!
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