Shrimp Portofino

Jim Frigyes

By
@Jfrigyes

This is a great recipe - the lemon-butter sauce, also known as a blur-blanc sauce, is amazing! You can use it with rice recipes that include shrimp, chicken, or beef with vegetables.

If you do not like spinach - leave it out. I have to when making this dish for my niece Kelsey. Blanched broccoli is a great substitute - some think it's even better!


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
pine nuts

LEMON BUTTER SAUCE

16 Tbsp
(2 sticks) butter, cut into pieces.
1 1/2 tsp
minced, shallot
1 1/2 tsp
minced, garlic
1/4 c
lemon juice (fresh is always best)
1/4 c
dry white wine (only wine you would drink)
1/2 c
heavy cream
salt & pepper to taste

SAUTEED SHRIMP MIXTURE

2 Tbsp
real butter
1-4 Tbsp
minced, garlic
1 1/2 c
mushrooms, sliced 1/4-inch thick
12
jumbo shrimp, peeled and deveined
3 c
baby spinach leaves
1 lb
capellini (angel hair) pasta, cooked according to package directions

Directions Step-By-Step

1
Do ahead: Toast the pine nuts. Heat a dry frying pan over medium-high heat. Add the whole nuts & toast, stirring often. When the nuts are fragrant with a light brown color, remove them from the heat & the pan. This should take only a couple of minutes. Let the pine nuts cool on a plate or paper towels before using.
2
Make the lemon-butter sauce in a medium saucepan. Melt 2 tablespoons of the butter and saute the shallot and garlic until they are translucent and soft ... *do not let the vegetables or the butter brown. Add the lemon juice & white wine & reduce by half, then add the heavy cream & reduce again by half. Season with salt & pepper, then add the remaining 14 tablespoons (1 3/4 sticks) butter, whisking it in, piece by piece, over very low heat.
3
To cook the shrimp, melt the 2 tablespoons butter in a large skillet & saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp; cook until they are pink.
4
Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.
5
To serve, place the pasta on warmed plates with the shrimp mixture on the side or tossed into the pasta. Pour the lemon butter sauce over the pasta, & drizzle a little over the shrimp - if tossing with the pasta add lemon butter sauce to pasta then toss the shrimp mixture into pasta.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian