red lobster shrimp pasta |
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 |
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. makes 6 servings. |
