Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a recipe that I got from my mother. It is actually an attempt to copy a recipe we enjoyed at Macaroni Grill.

Ingredients Nutrition

Directions

  1. Place cream and one stick of butter in a sauce pan.
  2. Bring to a boil stirring frequently.
  3. Turn down heat to a simmer and reduce by half.
  4. Place mushroom in a sauce pan with half of a stick of butter and a 1/2 tsp of salt.
  5. Cover and cook until tender.
  6. Place one stick of butter into a skillet and melt.
  7. Add 2 cloves of minced garlic and add spinach.
  8. Sauté spinach on medium high until done (about 3 minutes). Also make sure to stir during duration of cooking time.
  9. Roast pine nuts by putting them on a pan and placing them in the oven on 350°.
  10. Roast for about 2-3 minutes until golden brown.
  11. Finally add remaining butter to a skillet and add shallots, remaining garlic, and shrimp.
  12. Sauté shrimp until thoroughly cooked and all sides are pink.
  13. Here is the fun part!
  14. Grab a big serving bowl.
  15. Add the angel hair pasta, spinach and shrimp into the bowl without draining shrimp or spinach.
  16. Drain the mushrooms and toss into the bowl.
  17. Add pine nuts and pour cream sauce over the mixture.
  18. Salt and pepper to taste and serve.

Reviews

(1)
Most Helpful

My 8 year old daughter and I enjoyed making this recipe. The taste was pretty good also. The only thing is that it is time consuming and requires the use of alot of pans

Chef Sarita in Austin Texas May 15, 2009

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