Red Lobster Shrimp Pasta

By JAmero4702

Ingredients

• 1/3 C. olive oil
• 3 cloves garlic, minced
• 1 lb. shrimp, peeled, deveined and remove tails
• 2/3 C. clam juice or chicken broth
• 1/3 C. dry white wine
• 1 C. heavy cream
• 1/2 C. freshly grated Parmesan cheese
• 2 Tbsp. each lemon juice and chopped parsley
• 1/4 tsp. each dried basil leaves and dried oregano leaves, crushed
• 1 package linguine pasta (8 ounces) cooked and drained

Preparation

Step 1

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.