Shrimp or Chicken Alfredo

I originally found this listed as a Red Lobster copycat recipe. I’m not sure it’s a copycat, but it’s very delicious. I did double it from the original recipe because it originally called for 8 oz. of pasta, and generally linguine or alfredo noodles come in 16 oz. packages. The leftovers don’t reheat the best, though–(it gets really oily when you microwave it)–so you might just want this as a one-time meal without leftovers, or add less oil at the beginning to help.

Here’s a picture of the shrimp version using linguine:

Now we mostly make this as chicken alfredo because chicken is cheaper and more popular with several family members. And of course I just use chicken broth instead of clam juice.

If you’re making this gluten free, I’ve made it with gluten free rotini and once I actually used zoodles, and it has turned out well. Of course with the zoodles, the sauce doesn’t cling as well to the noodles so it’s soupier, but it still tastes nice and is a low carb option.

Make it a meal with:

• Green Salad or Green Beans
• Red Lobster Biscuits or Garlic Bread
• Orange Slices

Shrimp or Chicken Alfredo

• Servings: 6-8?
• Time: 30 min?
• Difficulty: medium
• Print

Flavors of Red Lobster–just try to eat it all in one sitting instead of having leftovers (it doesn’t reheat amazingly).

Ingredients

• 1/3 c. Olive Oil
• 6 cloves Garlic, minced (2 Tbsp. minced)
• 2 lb. raw Shrimp (peeled, deveined, no tails) or chicken, cubed
• 1 1/3 c. Clam Juice or chicken broth
• 2 c. Heavy Cream
• 1 c. Parmesan Cheese
• 1/2 tsp. dried Basil
• 1/2 tsp. dried Oregano
• 1 package Linguine or Fettucine (16 oz.) cooked and drained (or gluten free pasta or zoodles, lightly sauteed so they keep some crunch)

Directions

(If making chicken version, cook chicken first, then place in a separate bowl.) Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook until opaque. Remove; reserve liquid in pan. Add clam juice or chicken broth, then bring to a boil. Reduce heat to low; add cream, then cheese. Cook until thickened. Add shrimp or chicken to sauce and remaining except pasta. Pour over pasta in large bowl; toss gently to coat.