Carrabba's Pasta Weesie Recipe
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.
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Servings: 6 people
Calories: 750kcal
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
-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.