Olive Garden
Olive Garden has mastered the art of creating the perfect balance of flavors, making it one of the restaurant’s most beloved dishes.
Equipment
- Large Skillet or Sauté Pan A wide, non-stick skillet or sauté pan is perfect for cooking the shrimp and preparing the garlic butter sauce.
- Large Pot for Boiling Pasta You’ll need a big pot to cook the pasta (typically linguine, but any pasta of your choice will work). Ensure there’s enough room for the pasta to cook without sticking together.
- Colander Used to drain the pasta once it’s cooked. Make sure to reserve a bit of the pasta water for later if the sauce needs adjusting.
- Wooden Spoon or Tongs For stirring the garlic butter sauce and tossing the shrimp and pasta together. A wooden spoon won’t scratch your pan, and tongs can help toss the shrimp evenly.
- Lemon Juicer or Squeezer To easily extract fresh lemon juice without seeds. You can also use a hand-held juicer for maximum yield.
- Garlic Press (Optional) If you don’t want to mince the garlic by hand, a garlic press is a helpful tool for quick preparation.
- Measuring Spoons and Cups For measuring out ingredients like olive oil, wine, lemon juice, and herbs.
- Knife and Cutting Board: A sharp knife is necessary for chopping garlic, fresh parsley, and cutting the lemon.
- Serving Plates For plating your finished dish and serving it hot!
Ingredients
1 pound large shrimp (peeled and deveined)
3 tablespoons butter
2 tablespoons olive oil
6 cloves garlic (minced)
1/2 cup dry white wine
Juice of 1 lemon
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup fresh parsley (chopped)
8 ounces linguine (or your preferred pasta)
Instructions
- Cook the Pasta: Start by cooking the pasta according to package instructions. Drain the pasta, reserving 1/2 cup of pasta water. Set aside.
- Prepare the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they’re pink and opaque. Remove the shrimp from the skillet and set them aside.
- Make the Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté the garlic for 1-2 minutes, or until it becomes fragrant. Be careful not to burn it.
- Deglaze with Wine: Add the white wine to the skillet, stirring to loosen any bits stuck to the pan. Let the wine simmer for about 3 minutes, reducing slightly.
- Add Lemon and Seasonings: Stir in the lemon juice, red pepper flakes (if using), and season with salt and pepper to taste.
- Combine Everything: Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta, and if the sauce seems dry, add a little reserved pasta water until you reach your desired consistency.
- Finish and Serve: Sprinkle fresh parsley over the top and serve immediately, garnished with extra lemon wedges if desired.
Notes
- Shrimp Tips: For the best flavor, use fresh shrimp if available. If using frozen shrimp, thaw them thoroughly and pat them dry before cooking.
- Pasta Alternatives: While angel hair pasta is traditional, you can substitute with spaghetti, linguine, or zucchini noodles for a low-carb option.
- Customizations: Add cherry tomatoes, spinach, or mushrooms to the dish for extra flavor and nutrition.
- Wine Substitution: Chicken broth, vegetable broth, or even water with a splash of apple cider vinegar can replace white wine.