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  • Servings: SERVES 6
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This is a copycat recipe, but it's delicious. I substituted chicken broth for the wineand the clam juice,(we're a non-alchohlic household)and it turned out great!


  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves (I added more!)
  • 1 lb shrimp, peeled, deveined and tails removed
  • 2/3 cup clam juice (or chicken broth)
  • 1/3 cup white wine
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 8 ounces pasta, cooked and drained, I used linguine


  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  • Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  • Add clam juice (or chicken broth) and bring to a boil.
  • Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  • Reduce heat to low; add cream, stirring constantly.
  • Add cheese, stirring until smooth. Cook until thickened.
  • Add shrimp back in to sauce. Heat thoroughly.
  • Add remaining ingredients except pasta.
  • Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  • Serve with additional grated parmesan cheese.

Categories: Main Dish  Pasta  Seafood 
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