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Shrimp Portofino
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Shrimp Portofino
Recipe Amount:
4 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
450
Ingredients
- 2 Tbl Extra Virgin Olive Oil
- 8 Oz Shrimp, Shelled, De-Veined
- 1/2 Cup Pine Nuts
- 1 Onion - Diced
- 1 lb Mushrooms - Sliced
- 12 Garlic Cloves - Minced
- 1 Tbl All Purpose Flour
- 1 Cup White Wine
- 1 Sprig Fresh Rosemary - Leaves
- 4 Bay Leaves
- 4 Sprigs Fresh Oregano - Leaves
- 4 Sprigs of Fresh Thyme - Leaves
- 1-1/2 Cups Homemade Chicken Stock
- 1 Parmesan Rind
- Juice from 1 lemon
- 1/2 lb Fettucine or linguine
- 1 lb Baby Spinach
- 1/2 Cup Fresh Parsley - Leaves chopped
- Black Pepper - To taste
Preparation
Step 1:
In a small saucepan, heat the oil on medium-high heat. Add the shrimp and brown on both sides. Remove and set aside. Add the pinenuts and toast until golden brown. Add the onions and saute until translucent. Add the mushrooms and garlic. Saute until no water is left. Add the flour and stir until homogenous. Add the white wine and herbs and stir until the liquid reduces by half. Add the chicken broth, Parmesan rind and lemon juice and occasionally stir until thickened and reduced by half to desired consistency.
Step 2:
While the sauce is thickening, cook the pasta to al dente.
Step 3:
Add the spinach and parsley. When the vegetables are cooked and a bright green color, add the shrimp back. Add black pepper to taste and serve over the pasta.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
We do not tend to use pasta water for thickening sauces as the additional water can dilute the sauce and the flavor. Because we don't use salt, the concentration of flavor is really important, so instead, we add a little bit of flour to the sauce.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
606
Fat (g):
22
Cholesterol (mg):
84
Sugar (g):
10
Protein (g):
28
Fiber (g):
8
Sodium (mg):
450
Potassium (mg):
1545
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