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Red Lobster Shrimp Pasta




Source of Recipe


unknown


List of Ingredients




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



Recipe



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.