Gamberoni And Pine Nuts

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 24 large jumbo shrimp, peeled and deveined
• 3 cups sliced mushrooms, sliced and washed
• 1 1/2 tablespoons roasted pine nuts
• 8 cups fresh spinach leaves
• 6 cups cooked pasta
• 4 tablespoons butter
• 2 tablespoons minced garlic
• 1 tablespoon shallot, minced
• 1 tablespoon minced garlic
• 1/2 cup dry wine
• 1 cup heavy cream
• 1/2 cup lemon juice, freshly squeezed
• 1/8 teaspoon pepper
• 1 lb lightly-salted butter

Recipe

• 1 preheat oven to 350 degrees.
• 2 wash spinach and remove stems and dry between paper towels. set aside.
• 3 spread pine nuts over bottom of baking sheet and roast until golden brown (2 to 4 minutes). remove from oven and cool.
• 4 peel and devein shrimp.
• 5 wash and slice mushrooms.
• 6 boil pasta according to package directions. set aside.
• 7 prepare lemon sauce:.
• 8 melt 1 tbsp butter in large skillet over medium high heat.
• 9 saute shallots and garlic until translucent.
• 10 add wine and reduce slightly more than half.
• 11 add cream and reduce by half.
• 12 add lemon juice and reduce by half.
• 13 add pepper.
• 14 reduce heat to low.
• 15 add remaining butter 2 tbsp at a time.
• 16 whisk after each addition.
• 17 continue to simmer whisking to incorporate butter.
• 18 once lemon sauce is done, in large skillet over medium high heat, melt 4 tbsp butter. add garlic and saute until garlic is translucent.
• 19 stir in mushrooms, shrimp, and pine nuts. saute several minutes or until shrimp are done and show color.
• 20 remove skillet from heat and gently stir in spinach.
• 21 place warm pasta on plate with shrimp mixture to side.
• 22 pour lemon sauce over pasta.
• 23 serve warm.