CHICKEN AND SHRIMP CARBONARA OLIVE GARDEN CALORIES RECIPES

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OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA RECIPE - FOOD.COM



Olive Garden Chicken and Shrimp Carbonara Recipe - Food.com image

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 26

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 breadcrumbs
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 bits

Steps:

  • 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, pepper and salt to your bacon/butter base. 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 oven until top is golden brown.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 1755.8, FatContent 121.9, SaturatedFatContent 58.9, CholesterolContent 408, SodiumContent 1485.9, CarbohydrateContent 93.7, FiberContent 4, SugarContent 3.7, ProteinContent 71.5

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA - 100K RECIPES



Olive Garden Chicken and Shrimp Carbonara - 100K Recipes image

Carbonara pasta is one of the most famous and easy dishes to make in Italian cuisine. The original recipe is made by mixing cooked hot pasta with a mixture of raw egg and Parmesan cheese

Provided by 100krecipes

Categories     Dinner    Main Dish

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 21

2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 pound shrimp, peeled and deveined
¼ 2 tablespoons butter
¼ cup onion, minced
2 garlic cloves, minced
3 tablespoons bacon bits
1 tablespoon all-purpose flour
? cup Parmesan cheese, grated or shredded
1 ½ cups heavy cream
1 ½ cups milk
Salt and pepper to taste
1 pound box of linguine or any long pasta
? cup Parmesan cheese
1 cup mozzarella cheese, shredded
? cup panko breadcrumbs
1 garlic clove, minced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon butter, melted
2 tablespoons chopped flat-leaf parsley

Steps:

  • Marinating the shrimp in olive oil, garlic, and Italian seasoning is the first step. Try to let them marinate for at least 30 minutes. It’s ok if you can’t. This step is not crucial.
  • While shrimp is marinating, make the sauce. Melt the butter and saute the minced onion and garlic. Try to mince them as finely as you can, so the sauce is smooth, and nobody gets a big piece of garlic or onion.
  • Add the flour and let it cook for a couple of minutes. Even if it clumps up, move it around the pan to cook it, or the sauce will taste raw flour.
  • Pour in the heavy cream and milk and use a whisk to combine everything until there are no more clumps in the sauce. Without a whisk, it is hard to make the sauce smooth.
  • Mix the bacon bits and ? cup Parmesan cheese into the sauce. Adjust seasoning with salt and pepper. Let the sauce simmer just until it thickens up.
  • While making the sauce, cook the pasta according to package instructions and save a bit of the cooking water to add to the sauce if you feel it is too thick. Cook pasta al dente, do not let it overcook. Drain and set aside. Add a splash of olive oil to it so it won’t stick.
  • Time to cook the shrimp. Heat a medium-sized skillet until hot and add the shrimp with the oil they were marinating in. Cook them for just a couple of minutes on each side. Shrimp cook very fast, and if you overcook them, they become mushy and grainy.
  • Throw the cooked shrimp with any juices left in the pan into the sauce.
  • Add the cooked pasta to the sauce and give everything a mix to combine.
  • Make the topping: mix the Parmesan and mozzarella cheeses with the panko breadcrumbs, melted butter, minced garlic, chopped sun-dried tomatoes, and chopped parsley.
  • Transfer pasta to an oven-safe this, sprinkle topping over it, and broil for about 5 minutes or until the breadcrumbs are slightly brown and the cheeses are melted. Serve immediately.

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