1/3 Photos of 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.
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Units: US | Metric
- 78.07 ml extra virgin olive oil
- 3 garlic cloves (I added more!)
- 453.59 g shrimp, peeled, deveined and tails removed
- 158.51 ml clam juice (or chicken broth)
- 78.07 ml white wine
- 236.59 ml heavy cream
- 118.29 ml parmesan cheese, freshly grated
- 1.23 ml dried basil, crushed
- 1.23 ml dried oregano, crushed
- 226.79 g pasta, cooked and drained, I used linguine
- 1Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- 2Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- 3Add clam juice (or chicken broth) and bring to a boil.
- 4Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- 5Reduce heat to low; add cream, stirring constantly.
- 6Add cheese, stirring until smooth. Cook until thickened.
- 7Add shrimp back in to sauce. Heat thoroughly.
- 8Add remaining ingredients except pasta.
- 9Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- 10Serve with additional grated parmesan cheese.
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Nutritional Facts for Red Lobster Shrimp Pasta
Serving Size: 1 (215 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 499.4
- Calories from Fat 274
- Total Fat 30.4 g
- Saturated Fat 12.4 g
- Cholesterol 156.9 mg
- Sodium 671.0 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 1.3 g
- Sugars 2.1 g
- Protein 19.5 g