Red Lobster Shrimp Linguini Alfredo

This copycat Red Lobster shrimp linguini Alfredo is a seafood lover’s dream come true!

Plump, juicy shrimp and al dente linguine are coated in a rich, garlicky Parmesan cream sauce.

I like to pair it with crusty bread and a glass of wine for the full dining experience.

It’s perfect for date night or when you want to impress dinner guests!

Why You'll Love This Red Lobster Shrimp Linguini Alfredo

Restaurant-Worthy: This recipe brings the indulgent flavors of a Red Lobster favorite straight to your kitchen. No reservations are required!

Succulent Shrimp: Tender, juicy shrimp are seared to perfection in freshly minced garlic. Seafood lovers can’t resist!

Rich, Velvety Sauce: Heavy cream, cream cheese, and Parmesan create a silky sauce that clings beautifully to every strand of linguine.

Perfect for Entertaining: With its decadent sauce and succulent shrimp, this dish is a crowd-pleaser. It will wow at dinner parties or special occasions, guaranteed!

Ingredients

• Shrimp: You need a whole pound of large, peeled, and deveined shrimp.
  
• Linguine: Long, flat pasta noodles perfectly capture all the irresistible creamy sauce.
  
• Extra Virgin Olive Oil: For sauteing the minced garlic.
  
• Garlic: Freshly minced garlic is best. It does wonders to enhance the flavors of the shrimp and the sauce.
  
• Clam Juice: The secret to infusing the sauce with a deeper seafood flavor. You can also use chicken broth for a milder flavor.
  
• Dry White Wine: A good glug adds acidity and complexity to the sauce. Pinot Grigio or Sauvignon Blanc work well.
  
• Heavy Cream: A must for creating a rich, silky Alfredo sauce.
  
• Cream Cheese: It adds tanginess and helps thicken the sauce, making it extra smooth and creamy.
  
• Parmesan Cheese: Use freshly grated cheese for the sharp, nutty, salty flavor.
  
• Dried Basil and Dried Oregano: Classic Italian herbs add aromatics.

How to Make Red Lobster Shrimp Linguini Alfredo

This dish delivers a restaurant-quality flavor, and it’s ready in just 30 minutes!

1. Boil the pasta. Boil the linguine in a large pot of salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

2. Saute. Saute the garlic in olive oil on low until fragrant and tender.

3. Cook the shrimp. Cook the shrimp until pink and opaque. Remove the shrimp and set aside.

4. Add the wet ingredients. Add the clam juice and white wine to the garlic and simmer for 3 minutes to reduce slightly.

5. Add the cream and cheese. Stir in the heavy cream and cream cheese on low heat until smooth.

6. Add the cheese. Toss in the Parmesan and stir continuously until the sauce thickens.

7. Simmer the shrimp. Return the shrimp to the skillet, coat in sauce, and simmer briefly.

8. Add the seasonings. Season with basil and oregano, stirring to combine. Remove from the heat.

9. Combine. Toss the linguine with the sauce in a serving bowl.

10. Garnish the dish. Top with extra Parmesan if desired. Serve immediately.

Tips for the Best Red Lobster Shrimp Linguini Alfredo

Creamy, dreamy, and oh-so-cheesy, this copycat Red Lobster recipe is absolutely irresistible. Just keep these tips in mind to ensure it turns out the best.

• Salt your pasta water generously! I can’t stress this enough. Salt the water until it tastes like seawater (roughly 1-2 tablespoons per pound) for properly seasoned pasta.
  
• Size matters. Use medium (31-40 count) or large (21-30 count) shrimp for the best results. Smaller shrimp may overcook, while jumbo shrimp can overshadow the dish.
  
• Switch up the noodles. Swap linguine for fettuccine, spaghetti, bucatini, or even zucchini noodles (zoodles) for a lighter, low-carb option. 
  
• Choose a dry wine. Select a Sauvignon Blanc or Pinot Grigio for its crisp, dry profile. It will enhance the sauce without making it too sweet.
  
• Thin it out. If the sauce is too thick, add one tablespoon at a time of the reserved pasta water until achieving the desired consistency.
  
• Add a twist! Add scallops, crab meat, or even cooked lobster for a seafood medley. Or, try sautéed mushrooms, sun-dried tomatoes, or spinach. For a spicy twist, finish the dish with red pepper chili flakes or chili crisps.

How to Store

Leftovers don’t freeze well. But lucky for you, they still taste great the next day!

To Store: Place the cooled leftovers in an air-tight container and refrigerate for up to 2-3 days.

To Reheat: Warm leftovers gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if needed. Or, reheat in a covered oven-safe dish at 350°F for 10-15 minutes, stirring occasionally to prevent drying out.

Red Lobster Shrimp Linguini Alfredo

4.5 from 24 votes

Course: Main CourseCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

831

kcal

Total time

30

minutes

This copycat Red Lobster Shrimp Linguine Alfredo is to die for! The recipe is creamy, decadent, and just as good as the restaurant version.

Ingredients

• 8 ounces linguine

• 1/3 cup extra virgin olive oil

• 3-4 garlic cloves, minced

• 1 pound shrimp, peeled, deveined, and tails removed

• 2/3 cup clam juice (or chicken broth)

• 1/3 cup dry white wine

• 1 cup heavy cream

• 2 tablespoons cream cheese, softened

• 1/2 cup Parmesan cheese, freshly grated

• 1/4 teaspoon dried basil, crushed

• 1/4 teaspoon dried oregano, crushed

Instructions

• Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, drain, and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and reduce the heat to low, sauteing gently until fragrant and tender, about 1–2 minutes.
• Add the shrimp and cook over medium-low heat until they turn pink and opaque, about 2–3 minutes per side. Remove the shrimp and set aside, leaving the garlic and any liquid in the skillet.
• Pour in the clam juice or chicken broth and bring to a gentle boil. Add the white wine and simmer over medium-high heat for about 3 minutes, stirring frequently to reduce slightly.
• Reduce the heat to low and stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and incorporated.
• Sprinkle in the Parmesan cheese, stirring continuously until the sauce is smooth and begins to thicken.
• Return the cooked shrimp to the skillet, stirring gently to coat in the sauce. Simmer for another 2–3 minutes until the shrimp are heated through.
• Stir in the dried basil and oregano, then remove from the heat.
• Place the cooked linguine in a large serving bowl and pour the creamy shrimp sauce over the pasta. Toss gently to coat.
• Serve immediately with extra Parmesan cheese on top if desired. Enjoy!

Notes

• Add a fresh garnish. Serve with a sprinkle of fresh parsley or a squeeze of lemon for extra brightness.