Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Pasta Rambo

Pasta Rambo was named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sauteed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost at the restaurant

Carrabba's Pasta Rambo
Copycat Recipe

Serves 4

Pasta and Sauce
1 pound dried linguine
2 tablespoons olive oil
10 ounces white mushrooms, sliced
1 pound (21-25) medium shrimp, peeled, deveined
5 ounces spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded, diced
2 tablespoons chopped fresh basil
Kosher salt and white pepper

Lemon butter sauce
12 tablespoons cold unsalted butter
2 tablespoons minced yellow onion
2 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons lemon juice

For lemon sauce:  Melt 1 tablespoon butter in nonreactive skillet on medium. Stir in onion and garlic, 3 minutes. Add wine and lemon juice. Bring to boil. Cook until liquid reduces to 2 tablespoons, 3 minutes. Reduce heat to low. Whisk in remaining butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. Sauce can be stored at room temperature for up to 2 hours.

For the Sauce:  Cook pasta in boiling salted water until al dente. Heat 1 tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1 1/2 minutes. Stir in spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir until sauce 30 seconds. Season with salt and pepper.Drain pasta; return to pot. Stir in sauce. Serve.

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