Carrabba’s Copycat Recipes
If you love Carrabba’s Italian Grill I think you’ll love these Carrabba’s Copycat Recipes that I’ve made over the years. Best of all you can enjoy them at home any day of the year!
- Carrabba’s Minestrone Soup
- Slow Cooker Sicilian Chicken Soup
- Sausage Lentil Soup
- Instant Pot Sausage & Rigatoni with Goat Cheese
- Penne with Fenel Sausage Pomodoro
- Cavatapi Amatriciana
- Stove Top
- 12 tbsp Cold Unsalted Butter
- 2 tbsp Yellow Onion minced
- 2 Garlic Cloves minced
- 1/3 cup Dry White Wine
- 3 tbsp Lemon Juice
For the Shrimp Pasta
- 1 lb. Linguine
- 2 tbsp Olive Oil
- 10 oz. Sliced White Mushrooms
- 1 lb. Medium Shrimp peeled and deveined
- 1 cup Spinach leaves chopped
- 2 Plum Tomatoes seed and diced
- 2 tbsp Fresh Basil chopped
- salt & pepper to taste
- Parmesan cheese
For the Lemon Sauce
- For lemon sauce, melt one tablespoon butter in a skillet on medium. Stir in 2 tablespoons onion and 2 garlic cloves minced and let it cook for about 3 minutes. Add 1/3 cup wine and 3 tablespoons lemon juice. Bring to a boil. Cook until liquid reduces to two tablespoons, 3 minutes.
- Reduce heat to low. Whisk in remaining 11 tablespoons of butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. *Sauce can be stored at room temperature for up to two hours.
For the Shrimp Pasta
- Cook pasta in boiling salted water until al dente (follow the directions on the box).
- Heat one tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1-1/2 minutes. Stir in chopped spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir sauce 30 seconds. Season with salt and pepper.
- Drain pasta; return to pot. Stir in sauce. Serve with parmesan and fresh basil.
- Adapted from the Orlando Sentinel, 1/18/2012
- It’s best to prep all the components of this meal prior to cooking as the meal tends to cook quickly.
- Freeze any extra sauce for a future quick dinner!
Originally published February 10, 2012 updated with new text on March 8, 2020.