Shrimp Portofino

Jim Frigyes


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!


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • 1 Tbsp
    pine nuts

  • 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

  • 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

How to Make Shrimp Portofino


  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.

Printable Recipe Card

About Shrimp Portofino

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

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