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Katie's Cucina

{Carrabba’s} Pasta Rambo

I love finding restaurant recipes, and then making them at home. This is one of my favorite pasta dishes at Carrabba’s and when I spotted this recipe in the newspaper I could not be happier. Shrimp, linguine, and vegetables in a lemon butter sauce. What could be better? The lemon butter sauce is the star in this dish, and without it, well… it would be just any other pasta dish.
This is a quick entree to make your loved one and screams romance all over! Since Valentine’s day is on a Tuesday this year this makes for a satisfying yet romantic dinner that will sure to wow your partner in crime. Top it with fresh parmesan and basil and you’ll feel like you are dining at a restaurant!

Source: Orlando Sentinel, 1/18/2012

{Carrabba’s} Pasta Rambo
Recipe Type: Main Dish, Italian
Author: Katie’s Cucina via Orlando Sentinel
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
  • 12 tbsp cold unsalted butter
  • 2 tbsp yellow onion, minced
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • 3 tbsp lemon juice
  • 1lb linguine
  • 2 tbsp olive oil
  • 10 oz sliced white mushrooms
  • 1lb medium shrimp, peeled, deveined
  • 1 cup spinach leaves, stemmed, washed, chopped
  • 2 plum tomatoes, seeded and diced
  • 2 tbsp chopped fresh basil
  • salt and pepper to taste
  • Parmesan Cheese
  1. 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.
  2. Cook pasta in boiling salted water until al dente.
  3. 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.
  4. Drain pasta; return to pot. Stir in sauce. Serve with parmesan and fresh basil.

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7 Responses to “{Carrabba’s} Pasta Rambo”

  1. Teresa, posted on February 12, 2012 at 11:14 pm (#)

    I have never been to Carrabba's here in Nashville, but now I might pay them a visit….or just make this wonderful looking dish you have shared. The recipe and photo are enticing!

  2. Lazaro Cooks posted on February 14, 2012 at 2:13 am (#)

    Fabulous photography. Classic flavor profile, especially with the acidic touch.


  3. Lisa posted on February 14, 2012 at 7:43 am (#)

    What a delicious looking combo of ingredients.

  4. Tamara posted on February 13, 2014 at 7:39 pm (#)

    I just made this! It was delish! ( I even had to use canned mushrooms!) Now next time I might try to cut back on the massive amounts of butter and replace it with some chicken stock perhaps?
    THanks for posting!

    • Tamara replied on February 13th, 2014 at 7:42 pm

      Forgot to mention I used Alaskan Snow Crab Legs surimi (artificial crab meat)in place of the shrimp, and it was excellent!

      • Katie replied on February 14th, 2014 at 11:55 am

        Oh Tamara that sounds great! Yes, you can easily cut the butter in half and use more chicken stock! 🙂


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