Recipe: Red Lobster Shrimp Pasta (Shrimp Linguini Alfredo)

This will be on my menu next week.

RED LOBSTER SHRIMP PASTA

1/3 cup olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined, tails removed
2/3 cup. clam juice, or chicken broth
1/3 cup dry white wine
1 cup heavy (whipping) cream
1/2 cup freshly grated parmesan cheese (plus additional for serving, if desired)
2 tbsp. lemon juice
2 tbsp chopped parsley
1/4 tsp each dried basil leaves
1/4 tsp dried oregano leaves, crushed
1 pkg linguine pasta, 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 shrimp; 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 lemon juice, parsley, basil, and oregano. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Makes 6 servings
Adapted from source: Copykat.com/September 13 1999