Red Lobster Shrimp Pasta
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Serves/Makes: 6
Ready in: < 30 minutes
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1 pound shrimp, peeled, deveined and remove tails
- 2/3 cup clam juice or chicken broth
- 1/3 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 1/4 teaspoon dried basil leaves, crushed
- 1/4 teaspoon dried oregano leaves, crushed
- 1 package (8 ounce size) linguine pasta, cooked and drained
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I\'m out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.
Recipe Source: cdkitchen.com
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