Macaroni Grill's Pasta Gamberettie Pinoli

This is a recipe my Mom made a few times while I lived at home and it is soooo yummy.  I pulled it out the other day to make and about choked looking at the amount of butter it called for!  I know that in the restaurant, they probably don't skimp on the butter and that is why it is so good, but at home, I was trying to figure out the best way to make it by cutting down on the fat.  So, here  (in pink!)is what my mom and I came up with. (Oh, this was found on a website a long time ago, but I tried to pull it up and it was no longer there.  Sorry!)

Lemon Butter Sauce

4 oz. Lemon juice (3 oz. fresh lemon juice)
2 oz. White wine (1 1/2 oz.; can substitute chicken stock)
4 oz. Heavy Cream (3 oz. )
Salt and Pepper to taste
1 lb. unsalted butter (EEK!!) (1 stick of butter)

1. Heat lemon juice and white wine in a sauce pan over medium heat.  Bring to a boil and reduce by one-third.

2.  Add cream and simmer until mixture thickens (approx. 3-4 min.). Slowly add butter until completely incorporated.

3. Season with salt and pepper. 

4.  Remove sauce from heat and hold in warm area.

Preparing Shrimp Pasta
6 oz. butter (about a Tbs. olive oil)
12 oz. sliced mushrooms
1 1/2 oz. garlic, chopped
36 shrimp, large, peeled and deveined (I cooked chicken breasts, with seasonings, on the stove)
1 1/2 oz. Pine nuts, toasted
1 1/2 tsp. salt
1 1/2 tsp black pepper, ground
6 oz. fresh spinach, cleaned and stemmed
36 oz. Capellini pasta, cooked (I used tri colored farfalle - the bowtie looking pasta and only used about 15 oz.)
18 oz. Lemon butter sauce
1 bunch parsley, chopped (I didn't have enough fresh, so just sprinkled some dried parsley on top)

1. Heat butter in large saute pan over med. high heat.
2. Add mushrooms and saute for 2 min.
3. Add garlic, shrimp, pine nuts, salt, pepper, and saute until shrimp are translucent.  Reduce heat and add spinach; lightly toss with shrimp mixture (be careful not to wilt the spinach).
4.  Mix everything together.  
5.  I would advise eating a really BIG green salad with this or a HEAPING amount of green beans or peas, (or both!) to combat how unhealthy this meal is.  This is a meal I will make once a year (if that), just for something different.