3 tablespoons pimentos
½ teaspoon paprika
4–6 sprigs fresh rosemary, for garnish
1. To make the Granita Sauce, sauté butter, garlic, and rosemary for 2–3 minutes until garlic
begins to brown.
2. Add the wine and reduce by one-third (about 5 minutes).
3. Add the remaining ingredients and cook for 5 minutes until mixture has reduced by half of
original volume. Set aside.
4. Preheat oven to 475°F.
5. Sauté pancetta for 6 minutes until it begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pink but still translucent, about 3–4 minutes.
6. Add the chicken, salt, and pepper and mix thoroughly. Add Granita Sauce and ½ cup of
Parmesan cheese and simmer for 5 minutes until sauce thickens.
7. In a large bowl, combine shrimp and chicken mixture with pasta. Place onto single serving
dishes or one large casserole dish.
8. Top with remaining cheese and pimentos and sprinkle with paprika. Bake in the oven for
10–15 minutes.
9. Remove and garnish with fresh rosemary sprigs.Romano's Macaroni Grill Shrimp Portofino
This is a quick recipe that can be served over rice or pasta.INGREDIENTS | SERVES 4
16 medium mushrooms
2 teaspoons chopped garlic
½ cup melted butter
16 large cleaned shrimp
½ teaspoon pepper
¼ cup fresh lemon juice
1 (7.5-ounce) jar marinated artichoke hearts