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.



Champagne Linguine with Shrimp and Scallops

Carrabba’s Copycat Recipe

1 tablespoon extra virgin olive oil
8 ounces angel hair pasta
1/4 teaspoon salt
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 pound sea scallops
1 1/2 cups champagne
2 tablespoons minced shallots or white onion
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons coarsely chopped fresh Italian flat leaf parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, scallops, champagne, and salt in frying pan; cook over high heat.  When liquid just begins to boil, remove shrimp and scallops from pan.

Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1-2 minutes. Add shrimp, scallops and mushrooms to sauce, and heat through. Adjust seasonings to taste.

Toss hot, cooked pasta with remaining 1/4 cup cream, parsley and shrimp-scallop sauce.   Serves 2-3.

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