- add review
- #36989
serves/makes:
ready in:
under 30 minutes
18 reviews
3 comments
ingredients
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 leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 package (8 ounce size) linguine pasta, cooked and drained
directions
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.
added by
supersalad
nutrition data
506 calories, 31 grams fat, 31 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
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Borrelli REVIEW:
March 10, 2012My husband loves the shrimp pasta at red lobster! I made this for him tonight before he got home and he thought I brought red lobster home for him! He was surprised when I told him I had made it.
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Fried Juice REVIEW:
April 4, 2011Easy to do. Used a pound of fresh shrimp.Used too much pasta so I've been forced to eat the left-overs all night.It is that good. People ...let's do more home-cooking, better for our wallets and keeps the family together.
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Sabrina REVIEW:
May 17, 2010This is a great recipe. I use more lemon juice, garlic and herbs. It is delicious. Anyone who has a problem with this simple recipe just can't cook!
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derricaw February 16, 2010
I'm making this tonight and I hope it turns out well. I've read the flour and cream cheese suggestions. If there are any more suggestions, please let me know! Thanks
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Guest Foodie REVIEW:
January 27, 2010I think this recipe would have been good, but I did something wrong along the way because my sauce didn't thicken up and my cheese just clumped up and melted on the bottom of the pan. Otherwise I love the flavors.
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lynn74410 REVIEW:
January 17, 2010I posted the picture here and the recipe is great. I had to adjust the quantities slighly up though cause it didnt seem like there was enough sauce for 1 pound of pasta. The sauce is also not thick enough so I add some wondra. But it tasts amazing!
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chef Auj REVIEW:
October 31, 2009My third time making this recipe it was finally perfected. I reduced the clam juice to 1/3 cup and sprinkled some Wondra quick-mixing flour to thicken the sauce as needed while it was cooking! This is my new favorite shrimp pasta recipe.. and I love to cook, especially pasta dishes!
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chef Auj REVIEW:
August 12, 2009This recipe is very tasty and has a great combination of flavors. The only disappointment was that the sauce did not thicken at all even with extra parmesan cheese. I would either reduce the cream by half or add about 1 tablespoon flour and cook before adding cream.
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lippydame86 June 24, 2009
For those of you mentioning that the sauce doesn't thicken up:If you use heavy cream, you are supposed to follow the directions on the container; put it in a large bowl and whip it until it thickens, then put it in the freezer for a few minutes. This thickens the heavy cream!
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yingfa REVIEW:
June 3, 2009I had Red Lobster last night so I wanted to have a little more shrimp Alfredo to add to my leftovers.. this recipe is definitely NOT the same. I think the lemon juice ruined it a bit.
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Lisa REVIEW:
January 18, 2009Very good. I suggest if you like a thicker sauce which I do add wondra flour (comes in blue can in the baking section) add the end. Top with parmesan cheese and addition parsley and serve in big pasta bowls.
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foodlover REVIEW:
October 30, 2008This recipe was easy to make and delicious - my husband and I couldn't stop eating it.
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Guest Foodie March 4, 2008
When does the lemon juice go in?Very very disappointing. Many ingredients go in without making it tastier, if not worse. Just go with regular, traditional alfredo sauce recipe. Waste of creme, shrimp, and herbs.
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CDKitchen Staff Reply:
What didn't you like about it? More info is helpful to our other viewers.
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crystallclear1047 REVIEW:
January 24, 2008What a hit this one is with our family! It also saves us mega bucks to be able to make it at home! We normally make the night before and pour over pasta and then serve the next day. We also add parm cheese and a little salt to top it off. Gives it just the right touch.
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John REVIEW:
June 22, 2007I went to red lobster a while ago and it tastes exactly the same.Easy to make.
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pastalover REVIEW:
March 19, 2007This recipe was fabulous and fairly simple to make. I liked it so much that I'm making it again for my whole family. I definitely recommend it!! :)
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LOV..E..TO COOK REVIEW:
January 12, 2007I was impressed with this recipe. However, I would suggest using little or no lemon juice, oregano, and basil. These three ingredients are overpowering in the measurements given. Be careful with cooking and reheating the shrimp because they become tough. Sprinkling additional parmesan cheese and parsely is a must once the meal is complete. Enjoy!!!
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Guest Foodie REVIEW:
October 15, 2006seasonings were to over powering, did not thicken up very well. Very disappointing, I will not make again
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a1010 REVIEW:
July 2, 2006Delicious and very easy to prepare. I substituted half and half for the heavy cream and it was still very good! I love this website.
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Monica REVIEW:
May 10, 2006My family and I will eat at Red Lobster at least 6 times a month so I know Shrimp Pasta and let me tell you it was head on. Oh my gosh, great stuff. Great website!!
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cheesehed2 REVIEW:
May 10, 2003This recipe was good, but it definitely doesn't even come close to the original. Needs more garlic.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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