Shrimp Linguine

My previous post went on and on about how much I love Red Lobster because of their cheddar bay biscuits.  The other thing I absolutely crave from that place is their shrimp linguine.  Since I looked up the recipe for the biscuits, I had to search for the copy cat recipe of their shrimp linguine.

Shrimp Linguine
(as seen from

1/3 cup extra virgin olive oil
3 garlic cloves
1 lb shrimp, peeled, de-veined, and tails off
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese
1/4 tsp dried basil
1/4 tsp dried oregano
8 oz linguine, cooked and drained

Heat oil in large skillet over medium heat.  Add garlic then reduce heat to low.  Add shrimp and cook over low-medium heat until opaque.  Remove shrimp but reserve liquid in pan.  Add clam juice (or chicken broth) and bring to a boil.  Add wine and cook over medium-high heat for 3 minutes, making sure to stir constantly.  Reduce heat to low and add cream.  Add cheese, stirring until smooth.  Add shrimp back into sauce — heat thoroughly.  Toss in basil and oregano.  Put pasta in a large bowl and pour sauce over pasta.  Toss gently to coat.  May serve with additional Parmesan cheese.


My two cents:
I liked this recipe but I’d have to try it again with a little modifications.  One, it didn’t taste quite like Red Lobster’s, though it can be somewhat comparable to a small extent.  I used chicken broth the first time around since I didn’t have clam juice on hand.  Would probably try clam juice the next time to see if it would make a difference in the overall flavor.  Second, I was a little bit overwhelmed with the wine taste of it.  I’d probably lessen the amount of wine.  Lastly, I used dried Parmesan cheese, but I’m sure the fresh grated kind would’ve elevated the dish a little bit more.  Other than that, not too bad, but I’d have to try again to get it to my liking.

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