ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Carrabas Pasta Weesie

Misc.
i also love pasta weesie, can't try anything else. i would like to know how to make also, you're close but it has a white wine sauce and the shrimp is sauteed in a garlic lemon butter sauce, and is served over fettuccini.
MsgID: 1428171
Shared by: TAUNA-OH
In reply to: ISO: Carrabas Pasta Weesie
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Carrabas Pasta Weesie
  Julia, Florida
2 Recipe: Carrabas Pasta Weesie
  Mickey,Mo.
3 ISO: Carrabas Pasta Weesie
  Jenn, NJ
4 ISO: Carrabas Pasta Weesie
  TAUNA-OH
5 Recipe: Carrabba's Pasta Weesie (repost)
  Halyna - NY
ADVERTISEMENT
Random Recipes
  • Raspberry-Lemon Muffins with Streusel Topping
  • RASPBERRY-LEMON MUFFINS WITH STREUSEL TOPPING 1/2 cup low-fat vanilla yogurt 3 tablespoons oil 1 tablespoon lemon juice 2 egg whites 1 1/2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon grat...
  • Caramelized Bread Pudding with Chocolate and Cinnamon
  • CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON "This recipe is a lifer. I’ve been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought...
  • Lemon Fruit Cake (using candied cherries)
  • LEMON FRUIT CAKE 1 cup butter, softened 2 cups granulated sugar 8 eggs 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 cups pecans 1 pound whole candied cherries (red or green) 1 pound candied pin...
  • Double Chocolate Cookies (using Hershey Kisses)
  • DOUBLE CHOCOLATE COOKIES 2 2/3 cups flour 1/4 cup Hershey's Special Dark Unsweetened Cocoa Powder 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon Pinch cayenne pepper 1 cup butter, softened 3/4 cup dark br...
ADVERTISEMENT
  • Gooey Butter Chess Cake (using cooked grits)
  • GOOEY BUTTER CHESS CAKE 1 (2-layer size) box yellow butter cake mix 4 eggs, divided use 1/2 cup butter or margarine, melted 1 cup cooked grits 1 (8 ounce) package cream cheese, softened 1 (16 ounce) package powdered s...
  • Egg Yolk Sauce (Kampai copycat recipe)
  • Go to: Egg Yolk Sauce (Teppanyaki Style) they have a recipe that I would say is 99.9 perfect. My family has been going to Kampai since it opened and now living in Florida with the fresh shrimp, what...
  • Linguine with Creamy Lemon Sauce
  • LINGUINE WITH CREAMY LEMON SAUCE 400 g (13 oz) fresh linguine or spaghetti 1/4 teaspoon saffron threads or powder (optional)* 1 1/4 cups (315 ml/10 fl oz) cream 1 cup (250 ml/8 fl oz) chicken stock 1 tablespo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!