Romano’s Macaroni Grill Shrimp Portofino Recipe: Garlic White Wine Sauce With Spinach

This dish brings Italian restaurant flavors to your home kitchen with ease. I’ve recreated the classic combination of tender shrimp, spinach, and a garlic white wine sauce that captures the essence of Romano’s Macaroni Grill.

The secret lies in the balance of fresh ingredients and precise timing. You’ll achieve restaurant-quality results with simple techniques and a sauce that’s rich without being heavy.

Ingredients for Romano’s Macaroni Grill Shrimp Portofino

Fresh shrimp, spinach, and a creamy garlic white wine sauce bring restaurant quality home.

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The shrimp is the star here. Wild-caught or sustainably farmed is ideal—look for firm, translucent flesh with a slight ocean scent (not fishy). Whole Foods and Trader Joe’s both carry solid frozen options. Spinach should be bright green with no slimy leaves. For the wine, any dry white works, but Sauvignon Blanc from New Zealand adds a nice citrusy brightness to the sauce.

No white wine? Extra chicken broth with a splash of lemon juice gets you close. Fresh spinach is best, but frozen works in a pinch—just thaw and drain well. Short on time? Pre-peeled shrimp from the seafood counter saves minutes. The cream can be swapped for half-and-half, but the sauce won’t be as rich. Parmesan rind can be added while simmering for extra depth.

This tastes best fresh, but leftovers keep 2-3 days in the fridge. Reheat gently on low to avoid separating the sauce. The spinach will wilt more upon reheating, but the flavor holds up. Freezing isn’t recommended—the cream can curdle.

Step-by-Step Instructions for Shrimp Portofino

This restaurant-worthy dish comes together quickly with a few professional techniques and attention to detail.

Step 1: Sear the Shrimp to Perfection

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until it shimmers. Pat the 1.5 lb large shrimp completely dry with paper towels—this prevents steaming and ensures a good sear. Season both sides with ½ tsp salt and ¼ tsp black pepper.

Add the shrimp to the hot pan in a single layer, working in batches if needed to avoid crowding. Sear for 1-2 minutes per side until the shrimp turn opaque and pink with golden edges. Don’t overcook—they’ll finish in the sauce later. Transfer the shrimp to a plate and set aside.

Step 2: Build the Garlic White Wine Foundation

Reduce heat to medium and add 4 tbsp unsalted butter to the same skillet. When melted, add the 6 cloves minced garlic cloves and ½ tsp red pepper flakes. Sauté for 30-45 seconds until the garlic is fragrant but not browned—burnt garlic turns bitter.

Pour in the 1 cup dry white wine and ½ cup chicken broth. Bring to a simmer and cook for 3-4 minutes until the liquid reduces by about half. This step concentrates the flavors and cooks off the alcohol. You’ll notice the raw wine smell disappears as it reduces.

Step 3: Create the Creamy Sauce and Finish

Stir in the ½ cup heavy cream and remaining 4 tbsp unsalted butter. Simmer for 2-3 minutes until the sauce thickens slightly and can coat the back of a spoon. Sprinkle in the ½ cup parmesan cheese and stir until melted and smooth.

Return the shrimp to the skillet along with any accumulated juices. Add the 8 oz baby spinach and 2 tbsp lemon juice. Toss everything together for 1-2 minutes until the spinach wilts and the shrimp are heated through. The spinach should be bright green and tender.

Step 4: Garnish and Serve Immediately

Taste and adjust seasoning with the remaining ½ tsp salt and ¼ tsp black pepper if needed. The sauce should be rich and velvety, with a bright citrus note from the lemon. Sprinkle with the ¼ cup chopped fresh parsley just before serving.

Divide the shrimp and spinach among four plates, spooning the sauce generously over the top. Serve immediately with crusty bread to soak up every last bit of the luxurious sauce. The shrimp should be plump and tender, the spinach perfectly wilted, and the sauce clinging beautifully to every element.

Perfect Pairings for This Dish

Wine Pairings

This dish practically begs for a crisp white wine. I love a New Zealand Sauvignon Blanc—its bright citrus notes mirror the lemon in the sauce while cutting through the richness. A Pinot Grigio from Friuli-Venezia Giulia offers a lighter, mineral-driven alternative. 🍷

Bread Choices

Serve with crusty Italian bread or a sourdough baguette to soak up that glorious sauce. I toast mine with a rub of garlic and a drizzle of olive oil for extra flavor. Warm bread makes all the difference here.

Side Dish Ideas

A simple arugula salad with lemon vinaigrette adds a peppery contrast that balances the creamy shrimp. Toss 4 cups arugula with 1 tbsp olive oil and 1 tsp lemon juice. The bitterness cuts through the richness beautifully. 🥗

Vegetable Pairings

For a heartier meal, add roasted asparagus or grilled zucchini. Toss asparagus with olive oil, salt, and pepper, then roast at 400°F for 12-15 minutes. The charred tips add a nice texture contrast.

Starch Options

If you want to bulk this up, serve over linguine or angel hair pasta. Cook 8 oz pasta al dente, then toss with a bit of the shrimp sauce. The pasta soaks up the flavors wonderfully.