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Red Lobster Shrimp Pasta

    1/3 cup olive oil
    3 cloves garlic, minced
    1 pound shrimp, peeled, deveined and remove tails
    2/3 cup clam juice or chicken broth
    1/3 cup dry white wine
    1 cup heavy cream
    1/2 cup freshly grated Parmesan cheese
    2 tablespoons lemon juice
    2 tablespoons chopped parsley
    1/4 teaspoon dried basil
    1/4 teaspoonand dried oregano
    1 (8 oz.) package linguine, 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; 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
 ingredients except linguine. Pour over linguine in large bowl; toss
 gently to coat. Serve with additional grated Parmesan cheese.