Description
This Copycat Carrabba’s Pasta Weesie is a rich and creamy shrimp pasta made with garlic, mushrooms, white wine, and Parmesan cream sauce tossed with linguine. A restaurant-style Italian dinner you can make easily at home in about 30 minutes.
Ingredients
12 oz linguine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp butter
6 cloves garlic, minced
8 oz mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
¾ cup grated Parmesan cheese
½ tsp crushed red pepper flakes
½ tsp black pepper
½ tsp salt
2 tbsp chopped fresh parsley
Instructions
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Bring a large pot of salted water to a boil and cook the linguine according to package directions. Reserve ½ cup of pasta water, then drain.
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Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Season shrimp lightly with salt and pepper and cook for about 1–2 minutes per side until pink. Remove shrimp and set aside.
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In the same skillet, add remaining butter and sliced mushrooms. Cook until mushrooms soften and begin to brown.
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Add minced garlic and cook about 30 seconds until fragrant.
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Pour in the white wine and scrape the bottom of the pan to release any flavor. Simmer for 2–3 minutes.
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Add heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese and crushed red pepper flakes until the sauce becomes smooth and creamy.
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Add cooked pasta and shrimp back to the skillet and toss everything together.
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Add a splash of reserved pasta water if needed to loosen the sauce.
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Sprinkle with fresh parsley and serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce.
Do not overcook the shrimp or they will become rubbery.
Pasta water helps emulsify the sauce and makes it silky like restaurant pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, DINNER | PASTA
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED