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Nutrition Facts
Serving Size 1 (214g) Recipe makes 6 servings
Calories 520
Calories from Fat 274		(52%)
Amount Per Serving		%DV
	Total Fat 30.5g	46%
	Saturated Fat 12.6g	62%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 411mg		17%
Potassium 280mg		8%
Total Carbohydrate 33.6g		11%
	Dietary Fiber 1.4g	5%
	Sugars 1.8g
Protein 25.0g		50%
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Red Lobster Shrimp Pasta

Recipe #185704 | 30 min | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: KitKat54
Sep 11, 2006

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.

SERVES 6 (change servings and units)

Ingredients

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 lb shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Directions

1
Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2
Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3
Add clam juice (or chicken broth) and bring to a boil.
4
Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5
Reduce heat to low; add cream, stirring constantly.
6
Add cheese, stirring until smooth. Cook until thickened.
7
Add shrimp back in to sauce. Heat thoroughly.
8
Add remaining ingredients except pasta.
9
Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10
Serve with additional grated parmesan cheese.

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Featured Reviews for This Recipe

From: MEG #9

On Nov 8, 2009

Yummy! I didn't really measure anything, and I used the recipe only as a guide. I used some lemon flavored olive oil along with regular. I also added less than 1/4 cup of chopped sun dried tomatoes in oil. I, too, used the green cap cheese, but it was still great. I'd make this again. Mine was plenty creamy without any cream cheese. Maybe I used more cream and that took care of it. Definitely a keeper.

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From: bet0625

On Sep 13, 2009

This was a Wonderful recipe. The whole family loved it. I did add two and a half tbs of cream cheese WOW super creamy. Thanks for the recipe

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From: Chef #1031057

On Nov 17, 2008

This recipe was perfect, but there is one thing missing - two tablespoons of cream cheese. The one thing I love about the dish at Red Lobster is how creamy it is and when I made this for the first time, my 'sauce' was thin. I searched around on the Internet until I found what was called "Red Lobster Alfredo Sauce" and it had these exact same ingredients but with two tablespoons of cream cheese. After I added that, perfection! It can be added to the dish when the heavy cream is placed into the pan, and heated until smooth.

2 people found this review helpful

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From: bakerchick103

On Oct 10, 2006

Wonderful! I didnt do anything different and it was perfect. This is a keeper!!

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Read all 10 reviews