Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Juice of 1 lemon
1 ts Grated lemon rind
4 tb Butter; softened
1 lb Vermicelli; cooked al dente
1/2 lb Butter
8 oz Mushrooms; sliced
4 ts Garlic; chopped
1 lb Medium shrimp; cleaned and
-peeled
2 c Fresh spinach leaves
8 ts Pine nuts
2 ts Salt
2 ts Pepper
4 ts Bread crumbs
Lemon slices and
Chopped parsley for garnish

Romano's Macaroni Grill Pasta With Shrimp, Pine Nuts and Mushrooms.

Prepare lemon butter by whipping together the lemon juice and rind and
softened butter. Chill.

Cook the vermicelli until just tender. Set aside. Melt the 2 sticks
of butter in a large skillet over medium heat. Add the mushrooms and
saute briefly. Add the garlic and shrimp and cook just until the
shrimp begins to color. Add the spinach and pine nuts and stir, then
add the prepared lemon butter, salt and pepper. Bring to a simmer,
cooking just until shrimp is done, about 2 minutes.

Pour the mixture over the vermicelli. Sprinkle with bread crumbs,
then garnish with lemon wheels and chopped parsley and serve
immediately. Makes 6 servings. Per serving: calories 761, fat 45 g,
cholesterol 220 mg, sodium 1,252 mg Percent calories from fat 52%.
typos by Elizabeth Wood.

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