Copycat Red Lobster Shrimp Linguini Alfredo

Copycat Red Lobster Shrimp Linguini Alfredo


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This rich Red Lobster dish can now be cooked up and savored in the comfort of your own home. Cooked baby shrimp swim in a pool of a creamy garlic alfredo sauce coating strands of tender linguini.

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Time needed

15 min cooking

Serving Size / Yield

2-3 servings


  • 2 Tbs. Extra-Virgin Olive Oil
  • 6 Garlic Cloves, minced
  • 1 lb. Baby Shrimp, peeled and deveined
  • 4 Tbs. Butter
  • 3 1/2 Tbs. All-Purpose Flour
  • 8 oz. Low-Fat Cream Cheese, cubed
  • 3/4 C. Grated Parmesan Cheese
  • 1/2 C. White Wine Vinegar
  • 1 Tbs. Chives, chopped
  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper
  • 8 oz. Linguini, cooked and drained

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Warm olive oil in a large skillet over medium-low heat. Add minced garlic and cook until fragrant. Stir in the baby shrimp. Continue cooking for about 3 minutes until shrimp are pink and tender. Remove shrimp from skillet and set aside. Increase heat to medium. Add butter to skillet. Once the butter has melted, gradually whisk in the flour until fully incorporated. Add cream cheese and whisk until sauce has thickened to the desired consistency. Stir in the parmesan, white wine vinegar, chives, salt, and pepper. Return shrimp to skillet along with the pasta and stir to coat.

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