OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

 Olive Garden Chicken And Shrimp Carbonara: Of all Italian cuisine, carbonara pasta is one of the most popular and simplest to make. Classically, it’s made by combining raw eggs, cooked pasta, and parmesan.

WHAT IS CHICKEN AND SHRIMP CARBONARA?

Originally carbonara pasta was made using guanciale, an Italian cured pork product similar to bacon

The pork is pan-fried and added to cooked hot pasta and a mixture of raw egg and parmesan cheese. The steam and heat from the pasta cook the egg and make it take on a creamy consistency.

Carbonara is known as a creamy sauce usually made with parmesan and heavy cream.

Use bacon instead of guanciale, and it’s topped with shrimp or chicken. The popular Olive Garden is topped with breadcrumbs and boiled for a few minutes.

If you love pasta, then you will love these: Paula Deen’s Meatball Pasta Casserole, Portobello Penne Pasta Casserole, Stuffed Pasta Shells with Ground Beef, and Buffalo Chicken Pasta.

INGREDIENTS

• Olive oil: Some extra virgin oil to marinate either the chicken or shrimp.

• Italian seasoning: This is a combination of thyme, oregano, marjoram, sage, basil, and rosemary, for that Italian kick.

• Shrimp: This recipe tastes amazing with shrimp, but you are free to use chicken instead if you don’t like shellfish or are allergic.

• Butter: It’s a main component to the creamy sauce.

• Onion and garlic. The base to every tasty recipe in my opinion.

• Bacon bits: Real bacon bits are best, and are easily accessible.

• All-purpose flour to thicken your sauce. It needs to cook with the butter for a few minutes, to avoid the flavor of uncooked flour.

• Whipping cream or heavy cream is the creamy agent to the sauce.

• Milk Adds smoothness to your sauce and helps water it down.

• Parmesan cheese. For extra flavor and to help the sauce get nice and creamy.

• Linguine or any long pasta of your liking. Fettuccine or linguine are best, they are a bit thicker than spaghetti, which helps the sauce stick well to them.

• Mozzarella cheese This is optional but adds richness and cheesiness.

• Panko breadcrumbs. These are my favorite; they always get crunchier than normal breadcrumbs.

• Sun-dried tomatoes: They add some much taste to this recipe. You only need a little to feel it.

• Parsley: It pairs well with almost every Italian dish for that added seasoning, but it also looks great for garnishing.

HOW TO MAKE OLIVE GARDEN CHICKEN OR SHRIMP CARBONARA

    1. Marinate the shrimp: Mix the Italian seasoning, shrimp, garlic, and olive oil in a bowl. Put some plastic wrap over it and stick it in the fridge for 30 minutes.

    2. Meanwhile, prepare your sauce by first putting some butter to melt, and sear your garlic with the chopped onion.

    3. Stir in the flour and leave for a few minutes.

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STORE AND REHEAT SHRIMP PASTA CARBONARA

The sauce tends to thicken even more once cooled down. Keep it in your fridge for 4 days stored in a sealed container. This recipe doesn’t hold up well frozen.

To warm up, pour in a little water or chicken stock before reheating it for a few minutes in your microwave.

RECIPE TIPS

Making this recipe requires a bit of multi-tasking, you need to be able to do more than one thing at once, such as boiling your pasta while you prepare the sauce.

In case you’re worried you might not be able to do it as quickly, cook the shrimp and put it to the side before starting on the sauce. It’s not a long process to cook them, but it’s convenient to have them at hand when you’re done making the sauce.

Avoid overcooking your shrimp. They will cook more once stirred into the warm sauce.

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OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Yield: 8

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Of all Italian cuisine, carbonara pasta is one of the most popular and simplest to make. Classically, it’s made by combining raw eggs, cooked pasta, and parmesan.

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Ingredients

FOR THE SHRIMP:

• 2 tablespoons of olive oil
• 2 teaspoons of Italian seasoning
• 2 chopped garlic cloves
• 1 pound of shrimp (without veins and peels) or 1 pound of diced chicken breast (without skin and bones)

FOR THE SAUCE:

• 2 tablespoons of butter
• ¼ cup of chopped onion
• 2 chopped garlic cloves
• 3 tablespoons of bacon bits
• 1 tablespoon of all-purpose flour
• ⅓ cup of shredded or grated parmesan
• 1 and ½ cups of heavy cream
• 1 and ½ cups of milk
• Pepper and salt
• 1 box of linguine or any long pasta (1 pound)

FOR THE TOPPING:

• ⅓ cup of parmesan
• 1 cup of grated mozzarella
• ⅓ cup of panko breadcrumbs
• 1 chopped garlic clove
• 2 tablespoons of minced sun-dried tomatoes
• 1 tablespoon of melted butter
• 2 tablespoons of minced parsley

Instructions

1. Make your Italian seasoning, olive oil, and garlic marinade and throw in your shrimp for 30 minutes. If you don’t have the time, leave them there for as long as you can.
2. Meanwhile, prepare your sauce by searing the garlic and chopped onion in some melted butter. They need to be thinly chopped to make your sauce creamier without chunks of onion or garlic.
3. Mix in your flour and simmer for a few minutes. Don’t worry about lumps, just stir it around to cook, to avoid the flavor of uncooked flour.
4. Whisk in your milk and heavy cream until you get rid of any lumps. The use of a whisk is important to make your sauce creamy.
5. Throw in 1/3 cup of parmesan, and the bacon bits. Give it a taste, and add pepper and salt to your liking. Allow to cook until thick and smooth.
6. As your sauce is cooking, boil your pasta following the packaging directions, take out some of that pasta water and pour it into the sauce if it’s overly thick. Make sure your pasta isn’t overdone, you want it to be al dente. Stain and put to the side. To keep it from sticking, add a bit of olive oil over it.
7. To prepare your shrimp, warm up a frying pan and pour in the shrimp along with the marinade to cook on each side for 2 minutes.
8. Pour the shrimp into the sauce with any oil left in the pan.
9. Now for the cooked pasta. Add it to the sauce and stir until mixed.
10. To prepare your topping, combine your panko breadcrumbs, minced sun-dried tomatoes, parmesan, melted butter, minced parsley, and mozzarella.
11. Place in an over dish, cover with the topping mixture, and broil until the cheese is melted and lightly brown for around 5 minutes. Enjoy while still warm.
    

Notes

- Making this recipe requires a bit of multi-tasking, you need to be able to do more than one thing at once, such as boiling your pasta while you prepare the sauce.
- In case you’re worried you might not be able to do it as quickly, cook the shrimp and put it to the side before starting on the sauce. It’s not a long process to cook them, but it’s convenient to have them at hand when you’re done making the sauce.
- Avoid overcooking your shrimp. They will cook more once stirred into the warm sauce.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 247mgSodium: 988mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 44g

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