Copycat Carrabbas Pasta Weesie Recipes

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.

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.