By Dr. Leah Alexander | Published on July 13, 2023 | Last Updated on November 5, 2023
If you are craving a classic Italian appetizer, then try this tasty and easy-to-make Carrabba’s Pasta Weesie! This dish is loaded with flavorsome ingredients.
The combination of the ingredients creates a delicious sauce that coats the noodles and the shrimp perfectly. Plus, this dish can be served as an appetizer or a main course.
In this article, we will go over the steps to make this delicious pasta dish and provide some tips on how to customize it for your taste. So, let’s get started!
What is Carrabba’s Pasta Weesie?
Carrabba’s Pasta Weesie is an Italian-inspired appetizer dish created by Carrabba’s Italian Grill. The dish consists of cooked Fettuccine noodles coated in a rich cream sauce, topped with grated Romano cheese, and served with lemon-butter shrimp.
This classic Italian dish is sure to be a hit with family and friends. This dish is popular at Carrabba’s restaurant for its delicious combination of flavors.
What does carrabba’s fettuccine weesie taste like?
Carrabba’s Pasta Weesie is a savory and flavorful dish with a creamy sauce that has hints of garlic, parmesan cheese, and white wine. The shrimp adds a nice tangy flavor to the dish, while the grated Romano cheese gives it added texture and crunch.
Together, all of the ingredients create an unforgettable Italian-inspired dish. The creamy sauce is the star of this dish–it’s made from butter, white wine, parmesan cheese, and heavy cream to give it a richness in flavor.
The Fettuccine noodles are cooked al dente and coated with the delicious sauce. Finally, the lemon-butter shrimp adds an extra kick of flavor that ties the whole dish together.
How did I first get introduced to Carrabba’s Pasta Weesie?
I first discovered Carrabba’s Pasta Weesie when I visited Carrabba’s Italian Grill the Italian restaurant in Florida. When I saw it on the menu, I was intrigued by its unique flavor combination and decided to give it a try. The moment I tasted this dish, I knew it would become one of my favorites.
The creamy sauce combined with the Fettuccine noodles and the lemon-butter shrimp was absolutely delicious. I especially loved the nutty flavor of the parmesan cheese that added texture to the dish. The flavors were so well balanced and complemented each other perfectly.
The restaurant served it with a big slice of Italian bread which was perfect for soaking up all the delicious sauces. After savoring this dish, I knew that I had to recreate it at home.
I decided to learn how to make Carrabba’s Pasta Weesie myself so that I could enjoy it whenever I wanted. After researching the ingredients and steps involved in making this classic Italian dish, I was amazed by its simplicity. With the right ingredients and a few simple steps, I was able to recreate this dish at home.
Now, whenever I’m craving Carrabba’s Pasta Weesie, I can make it in the comfort of my own home with ease. This delicious and flavorful Italian dish is one of my go-to recipes when I need a quick and easy meal that’s sure to please.
How to make Carrabba’s Pasta Weesie?
Making Carrabba’s Pasta Weesie is an easy and delicious way to enjoy a classic Italian dish. Here are the ingredients & step-by-step instructions you will need:
You can also read the following appetizer recipes:
- Gordon Ramsay’s Ratatouille Copycat Recipe
- Mexene Chili Powder Copycat Recipe
- Arthur Treacher Fish and Chips Copycat Recipe
- Carrabba’s Copycat Pollo Rosa Maria
Ingredients For carrabba’s pasta weesie copycat recipe
- Fettuccine pasta: This is the main ingredient in Carrabba’s Pasta Weesie. It’s a long, thin pasta noodle that is boiled and then coated with sauce.
- Grated Romano cheese: This is used to top the finished dish for extra flavor and texture. It gives it a nutty, salty taste and adds some crunch to the dish.
- Butter: This is used to make the creamy sauce for the pasta. It adds richness and creaminess to the dish.
- Garlic: Garlic is added to the sauce for a bit of flavor, as well as color.
- White wine: White wine adds a depth of flavor to the pasta and helps bring out all the other flavors in the dish.
- Grated parmesan cheese: Parmesan cheese is added to the sauce for a nice nutty flavor.
- Garlic salt: This adds a bit of extra flavor to the dish.
- Heavy cream: Heavy cream helps make the pasta creamy and delicious.
- Shrimp: Shrimp are cooked in a buttery lemon sauce for an extra kick of flavor.
- Green onions: These are added to the sauce for a bit of color and flavor.
- Mushrooms: Mushrooms are cooked in butter and lemon juice to add texture and flavor to the dish.
- Lemon juice: This adds a nice tartness to the dish.
Step-by-step instructions For Copycat pasta weesie recipe from carrabba’s restaurant
Step 1
Cook the Fettuccine pasta in salted boiling water according to package directions. Once the pasta is cooked, drain it and set aside.
Step 2
In a small bowl, mix together the grated Romano cheese and garlic salt. Set this aside for later use.
Step 3
In a large skillet over medium heat, melt the butter and add in the garlic. Cook for 1 minute, stirring constantly. Add in the white wine and let it simmer for 2 minutes. Stir in the grated parmesan cheese and cook for another 2 minutes. Add in the heavy cream and stir until the sauce is smooth and creamy.
Step 4
Add in the cooked Fettuccine pasta and stir until everything is coated with the cream sauce.
Step 5
Stir in the grated Romano cheese mixture and cook for 1 more minute.
Step 6
To make the lemon butter shrimp, melt the butter in a separate skillet over medium heat. Add in the shrimp, green onions, garlic, and mushrooms, and cook for 3 minutes. Stir in the lemon juice and cook for 2 more minutes.
Step 7
To serve, divide the Fettuccine pasta onto plates and top with the lemon butter shrimp.
Tips For carrabba’s fettuccine weesie recipe
-If you’re using frozen shrimp, make sure you thaw them before cooking.
-You can substitute Parmesan cheese with grated Asiago or Pecorino Romano if desired.
-For a healthier alternative, try substituting the heavy cream with skim milk.
-To add more flavor to the dish, sprinkle some red pepper flakes over the top.
Carrabba’s Pasta Weesie Recipe
Equipment
- Skillet
- stirring spoon
Ingredients
For Cooked Fettuccine Pasta:
- 6 ounces of meticulously grated Romano cheese aged to perfection and carefully crafted from the highest quality milk, offering a sharp and nutty flavor to elevate the dish.
- For Grated Romano Cheese:
- 12 ounces of impeccably cooked fettuccine pasta delicately prepared according to the instructions on the package, ensuring a tender and satisfying texture.
For Cream Sauce:
- 2 teaspoons of premium white wine expertly selected for its subtle fruity undertones, enhancing the complexity of flavors in the sauce.
- 2 tablespoons of freshly minced garlic hand-picked and finely chopped, infusing the sauce with a vibrant and aromatic essence.
- 2/3 cup of indulgent heavy cream sourced from grass-fed cows, lending a luxuriously smooth and silky texture to the sauce.
- 2 tablespoons of artisanal butter thoughtfully softened at room temperature, meticulously churned using traditional methods, providing a rich and velvety foundation for the luscious sauce.
- 4 teaspoons of a specially blended garlic salt meticulously combined to create a harmonious and flavorful seasoning for the sauce.
- 1 cup of grated Parmesan cheese painstakingly crafted from aged Parmigiano-Reggiano, imparting a creamy and savory depth to the sauce.
For Lemon Butter Shrimp:
- 2 cups of freshly chopped green onions providing a vibrant and aromatic dimension to the shrimp.
- 1 teaspoon of freshly squeezed lemon juice extracted from meticulously hand-picked lemons, infusing the shrimp with a tangy and refreshing zest.
- 1/2 cup of mushrooms carefully sliced into small, delectable pieces, contributing an earthy and meaty texture to enhance the shrimp.
- 1 pound of succulent shrimp meticulously peeled and deveined, sourced from pristine waters, offering a delicate and sweet flavor to complement the dish.
- 4 tablespoons of finely minced garlic skillfully prepared to add a robust and pungent note to the dish.
- 1/2 cup of artisanal butter thoughtfully crafted using traditional churning methods, adding a rich and velvety base to the dish.
Instructions
- Cook the Fettuccine pasta in salted boiling water according to package directions. Once the pasta is cooked, drain it and set aside.
- In a small bowl, mix together the grated Romano cheese and garlic salt. Set this aside for later use.
- In a large skillet over medium heat, melt the butter and add in the garlic. Cook for 1 minute, stirring constantly. Add in the white wine and let it simmer for 2 minutes. Stir in the grated parmesan cheese and cook for another 2 minutes. Add in the heavy cream and stir until the sauce is smooth and creamy.
- Add in the cooked Fettuccine pasta and stir until everything is coated with the cream sauce.
- Stir in the grated Romano cheese mixture and cook for 1 more minute.
- To make the lemon butter shrimp, melt the butter in a separate skillet over medium heat. Add in the shrimp, green onions, garlic, and mushrooms, and cook for 3 minutes. Stir in the lemon juice and cook for 2 more minutes.
- To serve, divide the Fettuccine pasta onto plates and top with the lemon butter shrimp.
Notes
Nutrition Information Of pasta weesie carrabba’s recipe
Calories 784 kcal
Total Fat 38.7 g
Saturated Fat 22.2 g
Cholesterol 299 mg
Sodium 1173 mg
Carbohydrates 72.3 g
Dietary Fiber 2.8 g
Protein 33.9 g
What to serve with Carrabba’s Pasta Weesie?
Carrabba’s Pasta Weesie is a delicious and flavorful Italian dish that can be served with some classic sides. A few ideas for side dishes include:
-Roasted vegetables
-Garlic bread
-A green salad
-Mashed potatoes
-Rice pilaf
-Steamed broccoli or other steamed vegetables
-A creamy polenta
How to store leftover Carrabba’s Pasta Weesie?
Any leftover Carrabba’s Pasta Weesie should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Reheat it in the microwave or on the stovetop until warmed through before serving.
If you have any extra lemon butter shrimp, it can also be stored in an airtight container and will stay fresh for up to 2 days. Reheat the shrimp before serving as well.
Can pregnant women eat this?
It is generally recommended that pregnant women avoid dishes with raw seafood, however, Carrabba’s Pasta Weesie does not contain any raw seafood and is safe for pregnant women to consume.
This is because the shrimp used in the dish is cooked in a buttery lemon sauce before being added to the pasta. As long as it is not made with raw or undercooked seafood, pregnant women can safely enjoy this dish.
FAQs
Is Carrabba’s Pasta Weesie gluten-free?
Yes, this dish is gluten-free as it does not contain any wheat or other grain components. However, you should always double-check the ingredients list to make sure that there are no hidden sources of gluten in the dish.
Can I substitute the white wine for something else?
Yes, you can substitute the white wine for vegetable or chicken broth if desired. Both of these alternatives will add a nice flavor to the dish without being overly strong or alcoholic.
Can I make this dish vegan?
Yes, you can easily make Carrabba’s Pasta Weesie vegan by substituting the butter with vegan butter, and the heavy cream with non-dairy milk or coconut cream. Additionally, you can skip the shrimp or replace it with a vegan alternative such as tofu.
Wrapping Up
Enjoying Carrabba’s Pasta Weesie is a great way to experience an Italian classic at home without having to leave your house. With just a few simple ingredients and steps, you can make this delicious meal in no time!
Thank you for reading and we hope you enjoy making this classic Italian dish at home. Please share this article if you found it helpful.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
