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OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Olive Garden Chicken And Shrimp Carbonara

One of the most famous and easy dishes to make in Italian cuisine is carbonara pasta. It’s made by combining cooked hot pasta with raw eggs and parmesan cheese.

Olive Garden Chicken And Shrimp Carbonara

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.

Olive Garden Chicken And Shrimp Carbonara

INGREDIENTS

  • Olive oil: you can use extra virgin olive oil to marinate the chicken or the shrimp
  • Italian seasoning: Combine Oregano, marjoram, thyme, basil, rosemary, and sage, it gives that authentic Italian flavor
  • Shrimp: Shrimp or chicken are great, use whichever you have or prefer
  • Butter It’s essential when making the sauce
  • Onion and garlic. Or like I like to call them the dynamic duo! I use minced onion and garlic in every dish I make.
  • Bacon bits: use real bacon bits. They are widely available.
  • All-purpose flour: cook it for a couple of minutes with butter so that you don’t end up with an uncooked flour flavor
  • Heavy cream or whipping cream: Where the creamy flavor and texture come from
  • Milk: helps dilute the sauce and make it thinner.
  • Parmesan cheese Multitasking at its best, parmesan thickens the sauce, gives flavor, and can be used as a topping what can you ask for more than one ingredient?
  • Linguine or any long pasta of your choice. The sauce clings to linguine very well compared to spaghetti, It is my go-to kind of pasta for this dish
  • Mozzarella cheese You can skip it if you want, but mozzarella makes the dish cheesy when melted
  • Panko breadcrumbs. So much crispier than regular breadcrumbs they are my go-to brand
  • Sun-dried tomatoes: They taste amazing added to this dish, if you have some you should try them
  • Parsley: Used as topping for the dish, it adds aesthetic and flavor to it

Olive Garden Chicken And Shrimp Carbonara

HOW TO MAKE OLIVE GARDEN CHICKEN OR SHRIMP CARBONARA

    1. In a small bowl marinate your shrimp, add olive oil, garlic, and Italian seasoning. cover and refrigerate for 30mins

    2. Make the sauce while the shrimp is marinating: melt butter and saute the minced garlic and onion.

    3. Add the flour and cook for a couple of minutes.

    4. Mix in the heavy cream and milk using a whisk until there are no lumps, add bacon and parmesan. Let it simmer until it thickens.

    5. Cook pasta according to package instructions. Cook shrimp for 2 minutes on each side until they turn pink, in a medium-sized skillet.

    6. Toss the cooked shrimp into the sauce. Drain the pasta and mix it into the sauce

HOW TO MAKE OLIVE GARDEN CHICKEN OR SHRIMP CARBONARA

    7. Transfer the Pasta to an oven-safe dish. make topping: combine parmesan cheese, panko breadcrumbs, garlic mozzarella, sun-dried tomatoes, melted butter, and parsley.

    8. Sprinkle topping over pasta and broil until lightly browned and both cheeses are melted.

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STORE AND REHEAT SHRIMP PASTA CARBONARA

This is the tricky part as the sauce thickens and the pasta cools down

You can store it for 4 days in an airtight container in the fridge. I don’t recommend freezing it.

When reheating, add chicken stock or water to it before putting it in the microwave cover or a pan on the stove for a couple of minutes.

RECIPE TIPS

    1. This is one of those dishes that needs multi-tasking from cooking the pasta to making the sauce

    2. You can cook the shrimp beforehand, that way you have them ready when the sauce is completed

    3. Don’t fully cook the shrimp as they will finish cooking in the sauce

    4. Your sauce needs to be moderately thick because it will thicken as you add pasta and as it cools down. If your sauce is too thick add some pasta water to it 

    5. The topping can easily burn so keep an eye on the pasta when in the oven

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OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Yield: 8
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

One of the most famous and easy dishes to make in Italian cuisine is carbonara pasta. It’s made by combining cooked hot pasta with raw eggs and parmesan cheese.

Ingredients

  • FOR THE SHRIMP:
  • 2 tbsp of olive oil
  • 2 tsp of Italian seasoning
  • 2 minced garlic cloves
  • 1 lb shrimp, peeled and deveined, or 1 pound cubed boneless, skinless chicken breast
  • FOR THE SAUCE:
  • 2 tbsp butter
  • ¼ cup of minced onion
  • 2 minced garlic cloves
  • 3 tbsp of bacon bits
  • 1 tbsp all-purpose flour
  • ⅓ cup Parmesan cheese, grated or shredded
  • 1 ½ cups heavy cream
  • 1 ½ cups milk
  • Salt and pepper to taste
  • 1 pound box of linguine or any long pasta
  • FOR THE TOPPING:
  • ⅓ cup Parmesan cheese
  • 1 cup of shredded mozzarella cheese
  • ⅓ cup panko breadcrumbs
  • 1 minced garlic clove
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 tbsp butter, melted
  • 2 tbsp chopped flat-leaf parsley

Instructions

  1. Marinate your shrimp, and add olive oil, garlic, and Italian seasoning. cover and refrigerate for 30 minutes.
  2. Make the sauce, while the shrimp is marinating, Melt the butter and saute the minced onion and garlic. Try to mince them as finely as you can, so the sauce is smooth.
  3. Add the flour and let it cook for a couple of minutes. Move it around the pan to cook it, or the sauce will taste of raw flour so it doesn't clump up.
  4. Pour in the heavy cream and milk and use a whisk to combine everything until there are no more clumps in the sauce. It is hard to make the sauce smooth without a whisk.
  5. Mix the bacon bits and ⅓ cup Parmesan cheese into the sauce. Adjust the seasoning with salt and pepper. Let the sauce simmer just until it thickens up.
  6. Cook the pasta according to package instructions, While making the sauce, and save a bit of the pasta water to add to the sauce if you feel it is too thick. Cook pasta al dente, do not overcook it. Drain and set aside. Add a splash of olive oil to it so it won’t stick.
  7. Heat a medium-sized skillet until hot and add the shrimp with the oil they were marinating in. Cook them for just a couple of minutes on each side.
  8. Toss the cooked shrimp with any juices left in the pan into the sauce.
  9. Add the cooked pasta to the sauce and mix to combine.
  10. Now let’s make the topping: mix the Parmesan and mozzarella cheeses with melted butter, the panko breadcrumbs, minced garlic, chopped sun-dried tomatoes, and chopped parsley.
  11. Transfer pasta to an oven-safe dish, sprinkle topping over it, and broil for about 5 minutes or until the breadcrumbs are slightly brown and the cheeses are melted. Serve immediately.

Notes

1.This is one of those dishes that needs multi-tasking from cooking the pasta to making the sauce
2.You can cook the shrimp beforehand, that way you have them ready when the sauce is completed
3.Don’t fully cook the shrimp as they will finish cooking in the sauce
4.Your sauce needs to be moderately thick because it will thicken as you add pasta and as it cools down. If your sauce is too thick add some pasta water to it
5.The topping can easily burn so keep an eye on the pasta when in the oven

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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OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA

Jennifer

Thursday 28th of December 2023

My family and I love this recipe. It is made once a week in my house. Very delicious..

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