Copycat Carrabbas Pasta Weesie Food

PASTA WEESIE RECIPE - (4/5)

Steps:

• ALFREDO SAUCE: In a pan melt 1/4 cup butter on medium heat. Once butter is melted, add heavy cream. Let simmer for 5 minutes. Then add 2 cloves of crushed minced garlic. You can also add some extra garlic powder to taste if you really like garlic a lot. Let cook for one minute. Remove from heat and add parsley and parmesan cheese, sometimes the cheese will clump if you add while on heat. Whisk until well combined. SHRIMP: Melt 1/4 cup (1/2 stick) butter over medium high heat. Add shrimp and cook half way. Add 3/4 of the lemon juice from one lemon. Flip over shrimp and add about 1/4 cup white wine and 2 cloves minced garlic. Once shrimp is fully cooked put on low heat and add green onions. MUSHROOMS: Melt the remaining 2 tablespoons of butter in a small pan. Add mushrooms, 1/2 cup dry white wine, and if you like lemon the rest of the lemon juice. Cook till done. After completing steps 1 through 3, combine the alfredo sauce, shrimp and mushrooms. Ladle on top of fettuccine or linguini. Garnish with fresh parsley and freshly squeezed lemon. Serve and enjoy.

COPYCAT CARRABBA'S PASTA CARRABBA

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.