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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
Carrabbas 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.
Pasta Rambo
Wednesday, March 26, 2014
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
Carrabbas 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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