Red Lobster Shrimp Pasta
Dive into indulgent seafood perfection with this Red Lobster Shrimp Pasta recipe, a creamy, restaurant-style dish you can enjoy from the comfort of home. Tender linguine is tossed with succulent shrimp, sautéed in butter and olive oil, then enveloped in a rich garlic Parmesan cream sauce infused with Italian seasoning and a touch of zesty red pepper flakes (optional for spice lovers). This easy-to-make pasta, ready in just 40 minutes, combines the elegance of fresh seafood with the luxuriousness of a velvety sauce made from heavy cream and chicken broth. Perfectly finished with a sprinkle of fresh parsley for a burst of color and flavor, this shrimp pasta is a crowd-pleasing favorite that's ideal for family dinners or special occasions. Savor every bite of this comforting, flavorful dish that truly delivers restaurant-quality satisfaction at home.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Cook the linguine pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta. Set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the shrimp to the skillet in a single layer. Season with salt and pepper to taste and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Stir in the Italian seasoning and optional red pepper flakes. Season with additional salt and pepper to taste.
Add the cooked pasta and shrimp back into the skillet, tossing to coat everything evenly in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Garnish with freshly chopped parsley and serve immediately while hot.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
