Red Lobster Shrimp Pasta
This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
nut free
contains cheese
contains gluten
red meat free
contains fish
contains pasta
contains dairy
- 1/3 cup white wine
- 1 cup heavy cream
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan cheese freshly grated
- 3 cloves (i added more!)
- 1 lb shrimp peeled, deveined and tails removed
- 2/3 cup clam juice (or chicken broth)
- 1/4 teaspoon dried basil crushed
- 1/4 teaspoon dried oregano crushed
- 8 ounces pasta cooked and drained, i used linguine
- Carbohydrate 22.1430329188484 g
- Cholesterol 171.508602920958 mg
- Fat 15.8503833901831 g
- Fiber 0.0296458329869086 g
- Protein 20.8481043928469 g
- Saturated Fat 6.09323358357125 g
- Serving Size 1 1 serving(s) (147g)
- Sodium 161.398952658417 mg
- Sugar 22.1133870858615 g
- Trans Fat 1.22116777876438 g
- Calories 320 calories
Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.Add clam juice (or chicken broth) and bring to a boil.Add wine; cook over medium high heat for three (3) minutes, stirring constantly.Reduce heat to low; add cream, stirring constantly.Add cheese, stirring until smooth. Cook until thickened.Add shrimp back in to sauce. Heat thoroughly.Add remaining ingredients except pasta.Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.Serve with additional grated parmesan cheese.
