Red Lobster Shrimp Pasta
Creamy shrimp linguine inspired by Red Lobster, made with garlic, clam juice, white wine, Parmesan, and tender shrimp in a light seafood sauce.
Servings 6
Calories 514kcal
Ingredients
- 1/3 cup olive oil
- 3 teaspoons minced garlic
- 1 pound shrimp , peeled, de-veined and tails removed
- 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 oregano
- 1/4 teaspoon each dried basil leaves
- 8 ounces linguine cooked and drained
Instructions
- 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 ingredients except linguine.
- Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese if desired.
Recipe Tips
Wild-caught shrimp offer the best flavor. Grate your own Parmesan for a smoother sauce. Cook pasta slightly al dente so it finishes perfectly in the sauce.
Nutrition
Calories: 514kcal | Carbohydrates: 32g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 250mg | Sodium: 806mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 6.7mg | Calcium: 245mg | Iron: 2.3mg
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