Red Lobster Shrimp Pasta

By MaryEllen

Ingredients

• 1/3 1/3 1/3 cup extra virgin olive oil
• 3 3 3 garlic cloves
• 1 1 1 lb shrimp, peeled, deveined and tails removed
• 2/3 2/3 2/3 cup clam juice (or chicken broth)
• 1/3 1/3 1/3 cup white wine
• 1 1 1 cup heavy cream
• 1/2 1/2 1/2 cup Parmesan cheese, freshly grated
• 1/4 1/4 1/4 tsp dried basil, crushed
• 1/4 1/4 1/4 tsp dried oregano, crushed
• 8 8 8 oz pasta, cooked and drained
• 6 6
• Nutrition Facts
• 1/6 Serving size: 1/6 of a recipe (6.9 ounces).
• 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• 446.91 446.91
• 210.79 From Fat (47%) 210.79
• % Daily Value
• 23.84g 37% 23.84g 37%
• 8.02g 40% 8.02g 40%
• 149.53mg 50% 50%
• 337.08mg 14% 14%
• 269.45mg 8% 8%
• 30.6g 10% 30.6g 10%
• 0.99g 4% 4%
• 0.14g 0.14g
• 24.46g 49% 49%
• Tips
• Reviews
• 5 5 to to 11/8/2009 I was trying to clean out the refrigerator before a trip. I needed to get rid of the heavy cream. I had everything this recipe needed. - ME 11/8/2009

Preparation

Step 1

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.