Pasta Carrabba Recipe 45

COPYCAT CARRABBA'S PASTA CARRABBA

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

CARRABBA'S COPYCAT FETTUCCINE ALFREDO RECIPE

Steps:

• Bring a large pot to a boil, add fettuccine pasta and cook by following package instructions. Add in 1/2 teaspoon of salt.
• Drain using a strainer and set aside.
• In a saucepan, melt butter and pour whipping cream. Mix well.
• Add in Parmesan cheese, vegetable stock, pepper and the remaining salt. Mix together until cheese is melted.
• Add the fettuccine pasta and mix until well coated.
• Sprinkle chopped fresh parsley, stir to completely coat your pasta, and serve!

PASTA CARRABBA RECIPE - (4/5)

Steps:

• 1. Prepare an outdoor grill for direct cooking with medium heat. Bring a large pot of water to a boil over high heat. Add salt to taste. 2. Season the chicken breast halves with the grill seasoning, and brush on both sides with the grill baste. Let stand at room temperature while the grill heats. 3. Brush the grill clean. Lightly oil the grate. Put the chicken on the grill. Cook with the lid closed as much as possible, until the chicken feels firm when pressed on top about 10 minutes. Transfer to a carving board and let stand while making the sauce and cooking the pasta. 4. Heat the oil over medium high heat in a large skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ALfredo sauce and peas and bring to a simmer. Cut the chicken across the grain into 1/2 inch thick slices and add to the skillet. Season with salt and pepper. Remove from the heat. 5. Add the fettuccine to the boiling water. Stir well to separate the strands. Cook,stirring occasionally, according to the package directions, until al dente. Drain well. 6. Return the fettuccine to its cooking pot. Add the sauce and Romano cheese and toss with tongs until the pasta is nicely coated. Divided the pasta among 4 serving bowls.

RIGATONI MARTINO {CARRABBA'S COPYCAT}

Steps:

• For complete instructions, visit the original site at http://www.carriesexperimentalkitchen.com/rigatoni-martino-carrabbas-copycat/

CARRABBA'S FETTUCCINE MILANO

Steps:

• 1. Sauté sliced mushrooms in a little olive oil.
• 2. Add pinches of salt and black pepper.
• 3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• 4. Heat 1/2 ounce clarified butter.
• 5. Add shrimp, rubbed with white pepper and salt. Cook until done.
• 6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• 7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• 8. Add cheese and cook for 30 to 45 seconds to meld flavors.
• 9. Ladle 4 ounces of Alfredo sauce into sauté pan.
• 10. Heat until it starts to boil around the edges. Remove from heat.
• 11. To clarify butter:. Melt butter over low heat.
• 12. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• 13. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).