Olive Gardens Copycat - Shrimp Carbonara

Olive Gardens Copycat - Shrimp Carbonara

 



Ingredients

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bit


Directions:

Preheat oven to 350ºF.
Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.

Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté 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.

Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

 Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.

Add sauce. Stir until well blended.

Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.

Adapted Olivegardenathome