Monday, January 6, 2020
INGREDIENTS
8 ounces pasta cooked according to package directions
4 ounces butter
1 pint heavy cream
8 ounces Parmesan cheese
8 ounces shrimp cooked, peeled, and deveined
1 Roma tomato cut into small pieces
2 teaspoons parsley chopped
2 tablespoons breadcrumbs
2 teaspoons Parmesan cheese
1 tablespoon butter melted
INSTRUCTIONS
Preheat oven to 350 degrees.
In a medium-size saucepan combine butter and heavy cream. Heat until butter is melted completely and the mixture comes to a simmer. Add Parmesan cheese into the pot and stir until melted.
Season with salt and white pepper if desired. Place cooked pasta in a bowl, and stir in sauce, mix to coat pasta evenly. Pour pasta into 2 or 3 small casserole dishes.
Optional step - Bread Crumbs Combine bread crumbs, melted butter, and Parmesan cheese in a bowl.
Stir to coat bread crumbs. Sprinkle bread crumbs (if desired) onto casserole dish, place several pieces of shrimp onto casserole, and place in the oven. Bake until all is heated through. Garnish with chopped tomatoes and parsley if desired.
If you have any leftover pieces of shrimp, simply bake them in a small buttered dish, and enjoy with your meal.
VIDEO
RECIPE TIPS FOR THE COOK
This dish is served with shrimp, but if you don't like shrimp, you could easily use chicken, sausage, or perhaps even some crab meat.
Use any pasta that you have on hand. It's also a great recipe to be able to use up small bits of pasta that you may have leftover from other recipes.
If you like it a little more crunchy, add breadcrumbs, melted cheese, and parmesan cheese in a bowl and mix .together. Add to the top of the casserole dish before putting in the oven
You can bake any left over pieces of shrimp in a small buttered dish.
NUTRITION
Calories: 2306kcal | Carbohydrates: 104g | Protein: 86g | Fat: 172g | Saturated Fat: 106g | Cholesterol: 824mg | Sodium: 3341mg | Potassium: 790mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6470IU | Vitamin C: 14.5mg | Calcium: 1735mg | Iron: 5.5mg
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About Stephanie
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Comments
Ann Burk says
JANUARY 6, 2020 AT 6:26 PM
Calories per serving 2306?
Is this correct?
Please advise.
Thank you
Ann
Reply
STEPHANIE says
JANUARY 6, 2020 AT 6:43 PM
Yes, the portions are fairly large.
Reply
Christine says
APRIL 21, 2019 AT 2:09 PM
The only thing i do not have on hand is the heavy cream. Can i use almond milk creamer?
Reply
STEPHANIE says
APRIL 21, 2019 AT 2:16 PM
You can try!
Reply
Cheryl says
JANUARY 6, 2020 AT 3:52 PM
You can blend 1/3 cup of melted, unsalted butter (not I Can’t Believe It’s Not Butter, margarine, etc.) with 2/3 cup of whole milk and it will yield 1 cup of heavy cream.
Reply
Paula Cota says
APRIL 14, 2019 AT 9:14 AM
5 stars ❤❤❤
Reply
Nancy says
OCTOBER 14, 2018 AT 4:33 PM
Stephanie, I’m curious about the nutritional values. Is the 104 carbs for the entire dish, or is that for one single serving? I am a diabetic, and I have to count carbs in order to give myself the proper amount of insulin. 104 carbs is equivalent to four meals for me.
Reply
STEPHANIE says
OCTOBER 14, 2018 AT 6:26 PM
The nutritional value represented on the website are per serving. I designed the whole recipe to be 2 servings.
Reply
Lauren says
JULY 14, 2019 AT 7:42 PM
I wanted to ask the same thing. 104 carbs sounds like all the ingredients together. The cream might be the cause but I’d use skim milk and cornstarch instead to thicken the sauce. 1.5 tsp cornstarch to 1/2 cup milk is my recipe
Reply
Lisa says
JANUARY 6, 2020 AT 4:38 PM
I bet most of the carbs are the noodles. Heavy cream doesn’t have carbs
STEPHANIE says
JANUARY 6, 2020 AT 6:42 PM
The carbs are in the pasta and the bread crumbs.
Tracy says
OCTOBER 25, 2017 AT 4:32 AM
5 stars Hi – I’m not used to shrimp recipes, but my kids love shrimp. So you how long do you cook this dish once you add the shrimp on top of the pasta?
Reply
Gina says
MAY 14, 2017 AT 11:35 AM
This is my second time making it! I actually requested my children make it FOR me for Mothers Day!
Makes the perfect homemade gift ever!!!
Reply
STEPHANIE says
MAY 14, 2017 AT 7:13 PM
I am so glad you liked it!
Reply
MMenda says
JANUARY 22, 2017 AT 5:52 PM
Can I double this and freeze?
Reply
Mary Irene Hunt says
APRIL 16, 2016 AT 6:36 AM
Thank you for this recipe! I still struggle cooking for only two now. This works beautifully.
Reply
donna wilder says
OCTOBER 19, 2016 AT 3:09 PM
My granddaughter made this and it was a hit……lot cheaper than Olive Garden!
Reply
SAMUEL says
FEBRUARY 29, 2016 AT 4:43 AM
CAPS LOCK FOR EASY REASY FOR ME.
AFTER WATCHING YOU VIDEO I DID IT, BUT I COOKED MY SHRIMPS WITH OLIVE OIL, GARLIC, TOMATO, BAILY, PAPPRIKA SALT AND PEPPER AND ADDED TO YOUR RECIPE, WAS GREAT…THANKS.
Reply
Sunshine says
JUNE 11, 2015 AT 7:31 PM
Do we use a stick of butter or 4oz?
Reply
STEPHANIE MANLEY says
JUNE 13, 2015 AT 5:45 AM
Most sticks are 4 ounces. Please use 4 ounces of butter, this is also about 1/2 a cup.
Reply
Rhonda says
MAY 8, 2015 AT 2:01 AM
Sorry it’s 2am not thinking ,after I typed the question I realised your right – I was thinking 1/4 c not 4 oz .
Reply
STEPHANIE MANLEY says
MAY 8, 2015 AT 7:44 AM
No worries. I know the conversions of butter can be confusing. I need to get away from saying sticks and only refer to butter by weight.
Reply
Rhonda says
MAY 8, 2015 AT 1:56 AM
On the video you used a full stick of butter , yet in the recipe you only call for 4oz what is correct ?
Reply
STEPHANIE MANLEY says
JUNE 13, 2015 AT 5:46 AM
I usually buy pounds of butter that come in 4 sticks. The butter I buy is 4 ounces per stick.
Reply
Ashley says
MARCH 19, 2015 AT 1:47 PM
Can you make this in a large casserole dish if making for a larger family if you don’t have small ramekins? (Beginner cook here)
Reply
STEPHANIE MANLEY says
MARCH 20, 2015 AT 7:48 AM
Yes, you can. Just watch it more closely in the oven so the shrimp doesn’t over cook.
Reply
DAWN MCNARY says
MARCH 7, 2015 AT 12:27 PM
Just had this at Olive Garden and KNEW you would be able to help me recreate the yumminess!!! Thank you.
Reply
STEPHANIE MANLEY says
MARCH 20, 2015 AT 7:49 AM
I hope you enjoyed the dish.
Reply
123137 says
DECEMBER 22, 2014 AT 11:23 AM
I loved this too at olive garden. I am going to try this tonight!
Reply
STEPHANIE MANLEY says
MARCH 20, 2015 AT 7:49 AM
Let me know how it goes.
Reply
123137 says
DECEMBER 9, 2014 AT 11:34 AM
love this at olive garden, cant wait to try it at home, I am going to be looking for more shrimp dishes
Reply
STEPHANIE MANLEY says
JUNE 13, 2015 AT 5:46 AM
Thank you. I hope you enjoy this one.
Reply
pjmerc says
FEBRUARY 27, 2014 AT 3:05 PM
This has become one of hubby’s fav recipes. I tried it at Olive Garden and I always try to make food at home that I like at a restaurant.
Reply
Laura Smith says
JANUARY 9, 2014 AT 4:39 AM
How many servings would you say this is?
Reply
stephaniemanley says
JANUARY 9, 2014 AT 5:06 AM
It serves about 2 large portions.
Reply
Barbara says
DECEMBER 30, 2013 AT 7:22 AM
Love, Love, Loved It! I will definitely make it again. Very easy. It tastes just like Olive Garden’s recipe. Might try it with some crab meat next time.
Reply
stephaniemanley says
DECEMBER 30, 2013 AT 6:57 PM
I am happy to hear you enjoyed this recipe. I bet it would be great with crab!
Reply
DM says
DECEMBER 22, 2013 AT 4:53 PM
What was the use of the cream? It appears that the pasta was scooped out and the ramekin was not filled with the sauce prior to baking. Did I miss a step?
Reply
stephaniemanley says
DECEMBER 22, 2013 AT 4:58 PM
It was used in the sauce. I mixed the pasta and the sauce, and then put that into the ramekin and baked it.
Reply
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Stephanie Manley of CopyKat.comCopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. READ MORE
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Thursday, September 19, 2019
Chicken Salad Sandwiches
Chicken Salad Sandwiches
15 MIN
Servings 4
While you certainly can use home-cooked chicken as a base for this chicken salad recipe, you can also try timesaving options like starting with cold rotisserie chicken or fast-food fried chicken leftovers. No chicken? Turkey is always a tasty substitute.
By Betty Crocker Kitchens
Updated June 14, 2019
Savings on 3 ingredient(s)
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Ingredients
1 1/2
cups chopped cooked chicken or turkey SAVE $
1
medium stalk celery, chopped (1/2 cup) SAVE $
1
small onion, finely chopped (1/3 cup) SAVE $
1/2
cup mayonnaise or salad dressing
1/4
teaspoon salt
1/4
teaspoon pepper
8
slices bread
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Steps
1
In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Jump to Video
Expert Tips
Stuff chicken salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Avoiding bread? Make lettuce wraps, drizzling the salad with your favorite vinaigrette before rolling the lettuce.
Fat-free mayonnaise can be used instead of mayonnaise.
Substitute 1 1/2 cups chopped fully cooked ham for the chicken. Omit salt and pepper. Stir in 1 teaspoon yellow mustard.
Substitute 2 cans (5 oz each) tuna in water, drained, for the chicken. Stir in 1 teaspoon lemon juice.
Substitute 6 Hard-Cooked Eggs, chopped, for the chicken.
Jackfruit Carnitas
Ingredients
1 h 45 m
8 servings
It looks like these ingredients aren't on sale today.
1 (19 ounce) can young green jackfruit packed in water, drained1 (12 fluid ounce) can or bottle bitter orange soda1/8 cup vinegar1/4 cup vegetable oil, divided1 lime, juiced1 onion, halved and thinly sliced1 tablespoon ground chili powder1 tablespoon grated panela (unrefined cane sugar)1 teaspoon ground black pepper1/2 teaspoon salt2 bay leaves8 corn tortillas1 cup sliced Mexican pickled carrots and jalapenos1/2 cup chopped fresh cilantro1 lime, cut into 8 wedgesAdd all ingredients to
Rinse jackfruit, dry, and set aside.
Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.
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Footnotes
Cook's Note:
If you can't find bitter orange soda, use regular orange soda or fresh orange juice, but reduce the panela by half and add a few dashes of bitters.
Creamy Chicken Rice Soup
Ingredients
1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast
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Directions
In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Thursday, March 22, 2018
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