A Taste of Italy: Recreating Romano’s Macaroni Grill Shrimp Portofino

There are certain dishes that transport you back in time, to a specific moment, a feeling, a memory etched into your palate. For me, Romano’s Macaroni Grill Shrimp Portofino is one of those culinary touchstones. I recall a drizzly Tuesday evening, seeking refuge from the rain and a craving for something comforting yet sophisticated. The moment that creamy, garlicky shrimp sauce coated the tender angel hair pasta, with that bright hint of lemon and the earthy whisper of mushrooms, I knew I had found a new favorite. It wasn’t just food; it was an experience – a warm embrace on a cold day, a little slice of Italian sunshine. Recreating this gem at home has been a joyful pursuit, and I’m thrilled to share the authentic magic of this beloved dish with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Contains Dairy, Shellfish, Gluten

Ingredients

This recipe calls for fresh, quality ingredients that come together beautifully to create a rich and satisfying pasta dish.

• 3 tablespoons olive oil
• 2 tablespoons fresh garlic, finely chopped
• 1 cup white mushroom, sliced
• 20 large shrimp, de-veined and tails removed
• 2 teaspoons salt
• 1 ½ teaspoons black pepper
• ½ cup lemon juice, freshly squeezed
• 4 cups Baby Spinach, fresh
• 3 cups heavy cream
• ½ cup white wine
• 1 lb angel hair pasta, cooked according to package directions

Equipment Needed

• Large skillet or sauté pan
• Large pot for boiling pasta
• Tongs or pasta fork
• Measuring cups and spoons
• Cutting board and knife

Instructions

Crafting this Shrimp Portofino is a straightforward process, designed to bring restaurant-quality flavor to your home kitchen.

1. Begin by preparing your angel hair pasta. Cook it in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set it aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the fresh garlic and white mushroom. Sauté these ingredients until the mushrooms begin to soften and turn golden brown, and the garlic is fragrant, about 3-4 minutes. Be careful not to burn the garlic.
3. Introduce the shrimp to the skillet. Sprinkle them generously with salt and black pepper. Sauté the shrimp, stirring occasionally, until they turn opaque and pink, which indicates they are cooked through. This usually takes about 2-3 minutes. Overcooking shrimp can make them tough, so keep a close eye on them.
4. Next, add the baby spinach, freshly squeezed lemon juice, and white wine to the skillet. Stir everything together well, allowing the spinach to wilt and the wine to deglaze the pan. Allow this mixture to simmer for 1 minute, letting the flavors meld.
5. Pour in the heavy cream and bring the mixture to a gentle boil. Reduce the heat slightly and let it simmer, stirring continuously, for 3 minutes while it boils. This simmering process allows the sauce to thicken beautifully, coating the back of a spoon.
6. Once the sauce has thickened to your liking, remove the skillet from the heat. Add the cooked angel hair pasta directly into the skillet with the sauce. Toss everything together gently with tongs or a pasta fork until the pasta is thoroughly coated and heated through. If the sauce seems a little too thick, you can add a splash of the reserved pasta water, a tablespoon at a time, to achieve your desired consistency.

Expert Tips & Tricks

To elevate your Shrimp Portofino experience, consider these professional insights:

• Garlic Aroma: For an even more intense garlic flavor, you can lightly crush the garlic cloves before mincing them, releasing more of their aromatic oils.
• Mushroom Magic: Slicing the mushrooms thinly ensures they cook quickly and evenly, releasing their earthy goodness into the sauce. Don’t overcrowd the pan when sautéing mushrooms, as this can lead to steaming rather than browning.
• Shrimp Perfection: Ensure your shrimp are of good quality. Medium-large shrimp work best for this dish, as they cook quickly without becoming rubbery. Patting them dry before adding them to the hot pan can help them sear nicely.
• The Wine’s Role: A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal here. It adds a layer of acidity and complexity that balances the richness of the cream. If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth, though you might miss a touch of that bright complexity.
• Spinach Wilt: Baby spinach wilts very quickly. Add it at the right moment so it retains some of its vibrant color and fresh texture.
• Sauce Consistency: The key to a perfect sauce is the simmering time. Watch it closely and adjust as needed. The starch from the pasta will also help to thicken the sauce further when tossed.

Serving & Storage Suggestions

This Shrimp Portofino is best enjoyed fresh, allowing the delicate flavors to shine. Serve it immediately after it’s tossed with the pasta. A light garnish of fresh parsley or a sprinkle of grated Parmesan cheese (if not concerned about dairy) can add an extra touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much. Avoid microwaving, as it can make the pasta mushy and the shrimp tough.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	1204.8 kcal	–
Calories from Fat	–	705 g
Total Fat	78.4 g	120%
Saturated Fat	42.9 g	214%
Cholesterol	298.2 mg	99%
Sodium	1325.5 mg	55%
Total Carbohydrate	96.7 g	32%
Dietary Fiber	4.9 g	19%
Sugars	3.7 g	14%
Protein	26.1 g	52%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a faithful rendition of the classic, feel free to experiment and make it your own:

• For a Lighter Sauce: You can try using half-and-half or a combination of evaporated milk and milk to reduce the fat content, though the richness will be slightly altered.
• Vegetarian Option: Omit the shrimp and add extra mushrooms, or introduce other vegetables like sun-dried tomatoes, artichoke hearts, or roasted red peppers for a hearty vegetarian meal.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes along with the garlic and mushrooms.
• Gluten-Free: Use your favorite gluten-free angel hair pasta to make this dish suitable for those with gluten sensitivities.

FAQs

Q: Can I use dried minced garlic instead of fresh garlic?
A: While fresh garlic offers the best flavor, you can substitute dried minced garlic. Use about 2 teaspoons of dried garlic for every 2 tablespoons of fresh. Add it to the hot oil for about 30 seconds before adding other ingredients to bloom its flavor, being careful not to burn it.

Q: What kind of white wine is best for this recipe?
A: A dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or a dry Vermouth works wonderfully. Avoid sweet wines, as they can overpower the delicate flavors of the dish.

Q: How do I prevent the shrimp from becoming rubbery?
A: Shrimp cook very quickly. Sauté them just until they turn pink and opaque. Overcooking is the primary reason for rubbery shrimp, so keep a close watch and remove them from the heat as soon as they’re done.

Q: Is it possible to make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the sauce base (up to step 4) and store it in the refrigerator. Reheat the sauce gently, then add the cooked shrimp and spinach, and finally toss with freshly cooked pasta.

Q: What can I use if I don’t have angel hair pasta?
A: Any thin pasta shape will work well, such as spaghetti, linguine, or capellini. The key is to cook it al dente to ensure it holds up in the sauce.

Final Thoughts

There’s a certain magic in recreating a dish that holds fond memories. Romano’s Macaroni Grill Shrimp Portofino is more than just a pasta dish; it’s an invitation to savor life’s simple pleasures, to gather loved ones around the table, and to indulge in the comforting embrace of good food. Whether you’re a seasoned home cook or just embarking on your culinary journey, I encourage you to try this recipe. It’s a testament to how simple ingredients, prepared with care, can create something truly extraordinary. Pour yourself a glass of that same crisp white wine you used in the sauce, perhaps a delightful Italian Pinot Grigio, and enjoy the fruits of your labor. Buon appetito!