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.
(as seen from food.com)
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.