OLIVE GARDEN’S SHRIMP CARBONARA

Marinated shrimp

1 cup extra virgin olive oil

1 cup hot water

1 Tbsp Italian seasoning

1 Tbsp chopped garlic

3 pounds large shrimp, peeled and deveined

Sauce

1 cup butter

1 1/2 tsp chopped garlic

3 Tbsp bacon bits

3 Tbsp flour (all purpose)

1 cup Parmesan cheese (grated)

4 cups heavy cream

4 cups milk

1/4 cup bacon base

1/2 tsp black pepper

2 – 14 oz boxes of any long pasta, cook using instructions on package

1/4 tsp salt

Topping

3 Tbsp Romano cheese, grated

3 Tbsp Parmesan cheese, grated

1 3/4 cups mozzarella cheese, shredded

1/2 cup panko breadcrumbs

1 1/2 tsp chopped garlic

1 1/2 Tbsp melted butter

2 Tbsp. parsley, chopped

1 1/2 cups roasted red peppers, cut into small strips

1/4 cup bacon bits

Preheat oven to 350 degrees.

Marinate shrimp with first five ingredients. Cover and refrigerate for at least 30 minutes.

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

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

Shrimp ~ Preheat large skillet. Add shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 155 degrees. Add sauce (from above). Stir until well blended.

Plating ~ Place hot, precooked pasta on a large serving platter. Top with shrimp and sauce. Evenly distribute topping over top of shrimp. Place in broiler until top is golden brown. Serve immediately and enjoy!