Friday, February 12, 2010

Olive Garden’s Chicken and Shrimp Carbonara

Valentine’s Day is this Sunday and I have the most decadent pasta recipe for anyone looking to make a Valentines meal that will leave their loved ones begging for more. This Olive Garden dish is my absolute favorite pasta dish ever, but it’s also the priciest dish on their menu; so when I came across this recipe last year (while pregnant of course) I had to try to make it myself and let’s just say I haven’t ordered it since. This recipe has many ingredients and directions, but I assure you, it is worth the time and effort!


Chicken and Shrimp Carbonara

Ingredients:
  • 1 ½ cups roasted red peppers, cut into small strips
  • Cooked Pasta 2-14 oz boxes of any long pasta (spaghetti, linguine, etc.) cooked using instructions on box
Marinated Chicken and Shrimp 
  • 1 cup extra virgin olive oil
  • 1 cup hot water
  • 1 Tbsp Italian seasoning
  • 1 Tbsp chopped garlic
  • 1 ½ lbs chicken strips
  • 1 ½ large shrimp, peeled and deveined
Sauce 
  • 1 cup butter
  • 1 ½ tsp chopped garlic
  • 3 tbsp diced pancetta or bacon bits
  • 3 tbsp flour (all purpose)
  • 1 cup Parmesan cheese (grated)
  • 4 cups heavy cream
  • 4 cups milk
  • ½ tsp black pepper
  • ¼ tsp salt
Topping 
  • 3 Tbsp Romano cheese, grated
  • 3 Tbsp Parmesan cheese, grated
  • 1 ¾ cups mozzarella cheese, shredded
  • ½ cup panko breadcrumbs
  • 1 ½ tsp chopped garlic
  • 1 ½ Tbsp melted butter
  • 2 Tbsp parsley, chopped
Directions
Preheat oven to 350ºF.

Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.

Melt butter in a large saucepan over medium heat. Add garlic and pancetta or bacon
bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet, add chicken and shrimp to pan, add red peppers. Cook for 3 minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce, (from above) stir until well blended.

Place hot, precooked pasta on a lager serving platter. Top with chicken, shrimp and sauce. Evenly distribute topping over top of chicken and shrimp. Bake for 15 minutes or until top is golden brown (or place in broiler until top is golden brown). Serve immediately and enjoy.

Serves 8

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