Romano's Macaroni Grill Pasta...

Recipe Ingredients

1		Lemon - juice of
1 teaspoon	5ml	Grated lemon rind
4 tablespoons	60ml	Butter - softened
1 lb	454g / 16oz	Vermicelli - cooked al dente
1/2 lb	227g / 8oz	Butter
8 oz	227g	Mushrooms - sliced
4 teaspoons	20ml	Garlic - chopped
1 lb	454g / 16oz	Medium shrimp - cleaned and
		- peeled
2 cups	80g / 2.8oz	Fresh spinach leaves
8 teaspoons	40ml	Pine nuts
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Pepper
4 teaspoons	20ml	Bread crumbs
		Lemon slices and
		Chopped parsley for garnish

Recipe 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 sauteebriefly. 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.

Pour the mixture over the vermicelli. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately. Makes 6 servings.

Source:
"The Art Of Eating Well" by Pellegrino Artusi

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