Carrabba’s Fettuccine Weesie Recipe
Today, we’re diving into the delightful world of Carrabba’s Fettuccine Weesie, a dish that beautifully marries the richness of creamy pasta with the delicate flavor of seafood.
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Servings: 6
Calories: 750kcal
Equipment
- bowl
- Measuring Cup
Ingredients
- 24 oz Barilla Fettuccine Pasta
- 16 oz White Mushrooms
- 2 lbs Large Shrimp
- 2 teaspoons Onion Powder
- 4 tablespoons Olive Oil
- Salt And Pepper
- 2 Lemons zest
- 2 cups Heavy Cream
- 4 Garlic Cloves
- 1 cup Reserved Pasta Water
- 6 Scallions
- 4 tablespoons Unsalted Butter
- 2 Large Lemons juiced
- ½ teaspoon Crushed Red Pepper Flakes
- 2 teaspoons Garlic Powder
- 1 cup Parmesan Cheese
Instructions
- PCook the fettuccine pasta according to the package instructions. Before draining, reserve ½ cup of pasta water.
- Heat oil in a skillet, brown mushrooms, and add garlic.
- Make space, and cook shrimp with seasoning.
- Melt butter, simmer with pasta water, cream, and seasonings, and add Parmesan.
- Add the cooked fettuccine pasta to the skillet with the shrimp and mushrooms. Pour the creamy sauce over the mixture and toss to coat everything evenly.
- Squeeze juice from two lemons into the skillet and stir to combine.
- Serve the dish immediately, garnished with chopped scallions and additional Parmesan cheese if desired.
Notes
- Be sure not to overcook the shrimp, as they can become tough and rubbery.
- Cook just until they turn pink and slightly curled.
- For a healthier option, use half and half instead of heavy cream.
- If the sauce becomes too thick, add a splash of milk or reserved pasta water to thin it out.
- Experiment with different types of mushrooms for different flavor profiles, such as cremini or shiitake.
- For a gluten-free option, use gluten-free fettuccine pasta and double-check the labels of all ingredients to ensure they are also gluten-free.