Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Juice of 1 lemon -peeled
1 ts Grated lemon rind 2 c Fresh spinach leaves
4 tb Butter; softened 8 ts Pine nuts
1 lb Vermicelli; cooked al dente 2 ts Salt
1/2 lb Butter 2 ts Pepper
8 oz Mushrooms; sliced 4 ts Bread crumbs
4 ts Garlic; chopped Lemon slices and
1 lb Medium shrimp; cleaned 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. Submitted By ELIZABETH WOOD On 04-07-95

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