ALFREDO FLORENTINE
This was inspired by my favorite dish at Macaroni Grill. My favorite way to use this rich sauce is to add shrimp to the spinach/mushroom saute and serve over hot linguine. Crab meat and scallops are also wonderful in this!
Provided by Hippie2MARS
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Beat the egg yolks until smooth. Set aside.
- In a medium skillet, melt the 2 T butter.
- Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts.
- Saute for 5 minutes.
- Add the spinach and let it cook down, stirring occasionally until completely wilted.
- Stir in the lemon juice, and turn to low heat to keep warm.
- Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan.
- Saute 2 minutes, then very slowly add the cream stirring constantly.
- Stir in the salt, nutmeg and bacon bits.
- Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce.
- With a slotted spoon, transfer the spinach/mushroom mixture into the sauce.
- Mix lightly to coat the vegetables and pour all over hot pasta.
Nutrition Facts : Calories 688.9, Fat 72.3, SaturatedFat 43, Cholesterol 318.5, Sodium 266.6, Carbohydrate 7.9, Fiber 1.1, Sugar 1.5, Protein 6.9
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