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
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.
devo September 18, 2012 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.
Borie April 21, 2011 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.
Member since: Aug 1, 2009
LadybugQ August 1, 2009 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".
Member since: Dec 13, 2008
Fujimooji December 13, 2008 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 Foodie July 7, 2007 COMMENT: I was just wonderg, at Macaroni Grill the spinach tastes tangy? Very good! Is there something to do with the spinach?
DW February 25, 2007 REVIEW:
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 Foodie January 25, 2007 REVIEW:
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.
JILL September 5, 2006 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.
anthony June 16, 2006 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 Foodie March 6, 2006 COMMENT: Where are the pine nuts? They add so much to the dish, but I do not see them in this recipe.
Guest Foodie February 15, 2006 REVIEW:
Way too much lemon juice. I cut it in half the second time...much better; but, I will even reduce it more. It is one of my favorite dishes at Macroni Grill so I will continue until I get the right amount of lemon.
Guest Foodie January 21, 2006 REVIEW:
This recipe was easy to follow, however I highly recommend reducing the amount of lemon juice. I love Macorini Grill's Shrimp Portofino, and I believe the tast was in there somewhere, but it definitly had too much lemon. I would start with a Tbs. and add to taste.