postheadericon Carrabba’s Italian Grill’s Pasta Weesie

When I visit Carrabba’s Italian Grill I always get their Pasta Weesie. Its Pasta, shrimp, mushroom, creamy, and cheesy goodness all in one. I love that they aren’t skimpin’ on the large shrimp either. When they say large, its the truth. When I make this recipe at home I add even more shrimp. Ok, can you tell me that I am shrimp-aholic, yes  I confess… Enjoy!

pasta weesie

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8 jumbo shrimp
1/4 cup sautéed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
Heavy hand of fettuccine

Lemon Butter Sauce:

2 tablespoons clarified butter (you’ll need about 1/2 stick of butter; directions follow)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
4 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons cold butter
salt and pepper


Lemon Butter Sauce (This can be done ahead of time)

1. To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment.


To Make the Sauce:

1. Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.


To Make the Pasta and Shrimp:

1. Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. In a separate pan, warm alfredo to simmer. Add cooked fettuccine and romano cheese. Plate pasta and top with shrimp mixture. Enjoy!


Recipe from: Family CookBook Project

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