1 juice of 1 lemon 1 ts grated lemon rind 4 tb butter; softened 1 lb vermicelli; cooked al dente 1/2 lb butter 8 oz mushrooms; sliced 4 ts garlic; chopped 1 lb medium shrimp; cleaned and -peeled 2 c fresh spinach leaves 8 ts pine nuts 2 ts salt 2 ts pepper 4 ts bread crumbs 1 lemon slices and 1 chopped parsley for garnish
Instructions
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 saute 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.
