OLIVE GARDEN’S SHRIMP CARBONARA
Marinated shrimp
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 pounds large shrimp, peeled and deveined
Sauce
1 cup butter
1 1/2 tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy cream
4 cups milk
1/4 cup bacon base
1/2 tsp black pepper
2 – 14 oz boxes of any long pasta, cook using instructions on package
1/4 tsp salt
Topping
3 Tbsp Romano cheese, grated
3 Tbsp Parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 tsp chopped garlic
1 1/2 Tbsp melted butter
2 Tbsp. parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits
Preheat oven to 350 degrees.
Marinate shrimp with first five ingredients. Cover and refrigerate for at least 30 minutes.
Sauce ~ Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, bacon, base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Topping ~ Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Shrimp ~ Preheat large skillet. Add shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 155 degrees. Add sauce (from above). Stir until well blended.
Plating ~ Place hot, precooked pasta on a large serving platter. Top with shrimp and sauce. Evenly distribute topping over top of shrimp. Place in broiler until top is golden brown. Serve immediately and enjoy!
