MACARONI GRILL SHRIMP PORTOFINO


     6 	Tbls unsalted butter, 
     	divided(keep 4 Tbls chilled)
     2 	tsp minced garlic
     12	medium shrimp, peeled 
     	& deveined
     ¼ 	cup dry white wine
     ½ 	cup heavy cream
     1/3 	cup fresh-squeezed lemon 
     	juice
     salt & fresh-ground white 
     pepper to taste
2 	Tbls plain dry bread crumbs
2 	oz. fresh spinach, stems removed, 
	washed & dried (about 5½ 
     cup  	loosely packed)
6 	oz. angel-hair pasta, cooked 
	according to package directions
1 	TBLS toasted pine nuts* 


In a large nonreactive skillet, melt 2 Tbls butter over medium-high heat.  Add the garlic and saute for about 30 seconds. Add the shrimp and saute about 30 seconds or until the shrimp is just half cooked. Add the wine and, using a wooden spoon, deglaze any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate & cover with foil. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the remaining chilled butter 1 Tbls at a time, stirring in the next piece after the one before it has just melted. Season with the salt  & pepper; stir in the bread crumbs.

Return the pan to the heat, add the spinach and cook, stirring, 1½ minutes or just until the spinach has wilted. Add the shrimp & stir to coat and heat through.

To serve, divide the angel hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.

*To toast the pine nuts: spread nuts in a single layer on a baking pan and bake in a preheated 375° oven until slightly browned. Shake the pan several times to toast the nuts evenly on all sides. Once they get to a nice golden brown remove them as they will quickly darken.

Serves: 2												Source: inet, 12.02.07