Real Recipes From Real Home Cooks ®

shrimp portofino

Recipe by
Jim Frigyes
Waynesburg, OH

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!

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp portofino

  • 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.