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shrimp linguini alfredo red lobster

shrimp linguini alfredo red lobster

shrimp linguini alfredo red lobster

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Lobsters are a family (Nephropidae, synonym Homaridae[2]) of large marine crustaceans.

Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[3]

Commercially important species include two species of Homarus (which look more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which look more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.

Red Lobster Shrimp Alfredo


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1 pound medium shrimp
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 3 1/2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon Italian seasoning
  • 8 ounces linguine


•Shell and clean shrimp, then allow to dry. For best results, use fresh shrimp and de-vein.

•Cook the pasta until al dente, then drain and set aside. Start the sauce while the pasta is cooking.

•Pour oil into a skillet and heat on medium.

•Reduce heat to medium-low, then place minced garlic in skillet and cook for 2 minutes.

•Add shrimp to the skillet, then cook for about 3 minutes, or until the shrimp change color.

•Remove shrimp and set aside.

shrimp linguini alfredo red lobster
shrimp linguini alfredo red lobster

•Adjust the heat on the pan to medium, then melt the butter.

•Slowly incorporate flour to the butter mixture with a spoon or whisk. Stir for about 2 minutes.

•Add heavy cream or half and half to the sauce. Whisk the mixture until the sauce thickens to preferred consistency.

•Add the seasonings, white wine and Parmesan cheese, then stir to incorporate.

•Dump the shrimp back into the sauce and stir to all shrimp evenly.

•Add the pasta to the skillet and gently toss to coat and distribute shrimp.

•Serve immediately.

Copycat Red Lobster’s 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 leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 package (8 ounce size) 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; 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.

nutrition data for red lobster’s shrimp pasta

506 calories, 31 grams fat31 grams carbohydrates24 grams protein per serving.

Another recipe :

  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves
  • 1 pound shrimp, peeled, deveined and tails removed
  • 2⁄3 cup clam juice (or chicken broth )
  • 1/3 cup white wine
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 8 ounces linguine pasta, cooked and drained
shrimp linguini alfredo red lobster
shrimp linguini alfredo red lobster

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