Romano's Macaroni Grill Shrimp Portofino
8
People talking
A copycat recipe for Macaroni Grill. I crave this dish sometimes. Serve this over pasta or rice....we prefer pasta.
- Ready In:
- 30mins
- Serves:
- Units:
8
People talking
ingredients
- 16 medium mushrooms
- 2 teaspoons garlic
- 1⁄2 cup butter, melted
- 12 -16 large shrimp, cleaned
- 1⁄2 teaspoon pepper
- 2 -3 garlic cloves, minced
- 1⁄4 cup fresh lemon juice
- 1 (8 ounce) jar marinated artichoke hearts
- 4 lemon slices
- 2 tablespoons parsley
directions
- Melt the butter in a large skillet over medium high heat.
- Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
- Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
- Add the rest of the ingredients except the lemon slices and parsley.
- Heat through.
- Serve over pasta or rice, and garnish with lemon slices and parsley.
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RECIPE MADE WITH LOVE BY
@SkinnyMinnie
Contributor
@SkinnyMinnie
Contributor
"A copycat recipe for Macaroni Grill. I crave this dish sometimes. Serve this over pasta or rice....we prefer pasta."
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@Enormus the recipe that u posted was terrible and a waste of money. FYI 1/2 or lemon juice? No way that over powered the dish and made it taste sour. Also adding all the ingredients to the saute pan in which u cooked the shrimp is a bad idea because now the shrimp are way over cooked! Duh? Add the shrimp at the last minute or saute them in a seperate pan and then add to the dish. Also to those that want to add the pine nuts remember Macaroni Grill's are toasted. So take a couple of moments and put them under the broiler, adds a nice touch. Enormus u suck dude!1Replies 1
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Close, but here is the actual recipe.. pinenuts are occasionally added at select locations. Ingredients: 3 Tbsp olive oil 2 Tbsp fresh garlic, finely chopped 1 cup white mushrooms, sliced 20 ea Large shrimp, de-veined and tails removed 2 tsp Salt 1 ½ tsp Black pepper ½ cup Lemon juice, freshly squeezed 4 cups Baby spinach, fresh 3 cups Heavy cream 1 lb. Angel hair pasta, cooked Directions: In a large, pre-heated skillet, add olive oil, garlic and mushrooms. Sauté until mushrooms and garlic start to brown. Add shrimp, sprinkle with salt and pepper and sauté until shrimp turn white. Add spinach, lemon juice and white wine to sauté pan. Stir until all ingredients are mixed together well. Simmer for 1 minute. Add heavy cream and bring to a boil and stir for 3 minutes while boiling. Remove from heat, add pasta and stir until pasta is hot and all ingredients are mixed well.2Reply
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Alas, I live more than 100 miles from the nearest Macaroni Grill. Hence, I was delighted to discover this copycat recipe of one of my MG favorites. It was a hit even with my finicky son. I also added some pine nuts. Perhaps a little high on the fat scale, but worth an occassional indulgence.1Reply
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I just made this for dinner. Shrimp Portifino is the only dish I order at Macaroni Grill. My family did not like it. I would not use mariinated artichoke hearts, ( I questioned this to myself before buying them. Wished I'd followed my gut)they overpowered the dish and they were drained first. It needs something to make it a little saucy, and I did add pine nuts to it like the real thing. I don't think lemon juice is in it either, at least not as much. As excited as I was to find this recipe, I was dissapointed that it wasn't closer to the exact dish. Sorry.1Reply -
One of my favorites when we eat at Macaroni Grill. I used fresh arugula in place of the artichokes and served with angel hair pasta. I also added toasted pine nuts. The fresh lemon juice makes the dish! Thanks for postingReply
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