RCI-ND.002.0112.001
Red Lobster Shrimp Pasta
This dish is filled with flavor as shrimp and clam juice combine to give you a pasta dish bursting with seafood flavor. Besty sent in her recreation of this wonderful dish from the Red Lobster. This is very easy to make.
Prep25 min
Cook45 min
Total70 min
Servings6
Difficultyintermediate
Ingredients
Method
1
Heat ⅓ cup olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
2
Add 3 minced garlic cloves to the hot oil and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
1 minutes
3
Add 1 lb peeled and deveined shrimp (tails removed) to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.
3 minutes
4
Pour ⅔ cup clam juice or chicken broth and ⅓ cup dry white wine into the skillet, stirring to combine with the shrimp and garlic.
1 minutes
5
Reduce heat to medium and simmer for 3-4 minutes to reduce the liquid slightly and meld the flavors.
4 minutes
6
Slowly pour 1 cup heavy cream into the skillet while stirring continuously to create a smooth sauce.
2 minutes
7
Stir in ½ cup freshly grated Parmesan cheese, ¼ tsp crushed dried basil leaves, and ¼ tsp crushed dried oregano leaves until the cheese is fully melted and incorporated.
1 minutes
8
Add 2 tbsp lemon juice and 2 tbsp chopped parsley to the sauce, stirring well to combine.
1 minutes
9
Gently fold the cooked and drained linguine pasta (8 ounces) into the shrimp and cream sauce until all strands are evenly coated.
2 minutes
10
Serve the pasta immediately while hot, dividing among six plates or bowls and spooning any remaining sauce over the top.