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Macaroni Grill's Shrimp Portofino

recipe at a glance
Rating: 2/5 2 stars
4 reviews
8 comments


recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4

  

recipe id: 26660
cook method: stovetop

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ingredients

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon black pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

directions

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley.


nutrition

364 calories, 30 grams fat, 20 grams carbohydrates, 11 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: lindatn



ratings & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
250%
number of 2 star votes on this recipe
125%
number of 1 star votes on this recipe
125%
number of unrated comments on this recipe8



Guest at CDKitchen.com
Sep 18, 2012

devo
question or comment
I work at macaroni grill. the recipe has shrimp, mushroom, spinach, pine nuts garlic, lemon butter and capellini.
You add butter and olive oil in a saute pan, add garlic, mushrooms, shrimp, salt and pepper in the pan and cook it high for like 5 minutes making sure you flip the shrimp and mushrooms. You can also cook it slowly for 10 minutes. once the shrimp and mushrooms are cooked, you add the spinach, pasta and lemon butter. you mixed them and serve it. Do not put back in the stove once you add the spinach.

Lemon butter is made by slowly melting a pound of butter with a garlic clove, some celery and 3 oz. of lemon juice. cook slowly otherwise the butter will break. add some white wine too. you can use a chardonney or pinot grigio.



Guest at CDKitchen.com
Apr 21, 2011

Borie
question or comment
I always had this dish with spinach and pine nuts. Plus it had a nice sauce made with wine. I wish I could find that one.



Registered Member at CDKitchen.com
Aug 1, 2009

LadybugQ
Member since: August 1, 2009
question or comment
Glad I looked at the comments. I tried MG' Shrimp Portofino for the first time last night, and enjoyed it. I had wondered about the artichoke hearts as well. By the way, the menu called for a "new updated recipe".



Registered Member at CDKitchen.com
Dec 13, 2008

Fujimooji
Member since: December 13, 2008
question or comment
Haven't tried the recipe as printed because it had artichoke hearts. Dish contains spinach not artichoke. I'm glad for the other posts so I can adjust recipe based on the comments of other 'chefs'. It's my favorite MacGrill dish also.



Guest at CDKitchen.com
Jul 7, 2007

Guest Foodie
question or comment
I was just wonderg, at Macaroni Grill the spinach tastes tangy? Very good! Is there something to do with the spinach?



Guest at CDKitchen.com



recipe rating
Thanks for the hints. I love the recipe at Macaroni...but the last time, they had artichoke hearts, spinach and capers, no pine nuts. The capers were awful. I'll try with both artichoke hearts and spinach. It was pretty, too.



Guest at CDKitchen.com



recipe rating
Should have read the comments before I ventured out. Yes, way too much lemmon, artichoke hearts? never at Macaroni's, spinach, pine nuts missing - not enough sauce - little taste.



Guest at CDKitchen.com
Sep 5, 2006

JILL
question or comment
Our favorite at Macaroni Grill also! The pine nuts and spinach add so much - would be a shame to leave them out. We like to sub olive oil for part of the butter. My husband loves shrimp portofino -I prefer chicken instead of shrimp.



Guest at CDKitchen.com
Jun 16, 2006

anthony
question or comment
Not the true recipe. Our Macaroni Grills use spinach and pine nuts, but not artichoke hearts. However, the recpie provide a good base to start. I just dumped the artichoke hearts added spinach and pine nuts and all was delish. Hint: Saute the pine nuts with the garlic.



Guest at CDKitchen.com
Mar 6, 2006

Guest Foodie
question or comment
Where are the pine nuts? They add so much to the dish, but I do not see them in this recipe.



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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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