Linguine Positano from Carrabba's Italian Grill features tender linguine pasta tossed in a vibrant tomato-basil sauce, complemented by succulent shrimp, sun-dried tomatoes, and fresh garlic, garnished with grated Parmesan cheese for a flavorful and colorful Italian seafood dish.
Equipments
- Large pot
- Colander
- Large skillet
- Chef’s knife
- Cutting board
- Wooden spoon
- Grater
- Measuring cups
- Measuring spoons
- Tongs
- Serving platter
Ingredients
- 1 lb (450g) linguine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 1 (28 oz) can crushed tomatoes
- 1/2 cup sun-dried tomatoes, julienned
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- Black pepper
- 1/2 cup grated Parmesan cheese
When preparing Linguine Positano, make sure to use large shrimp that are peeled and deveined for the best texture and taste. Fresh basil and sun-dried tomatoes provide a vibrant, aromatic flavor that complements the crushed tomatoes in the sauce. Using extra-virgin olive oil enhances the richness and depth of this dish. Garlic should be minced finely to evenly distribute its flavor throughout the pasta. Your Linguine Positano from Carrabba's Italian Grill copycat menu will capture the authentic, colorful essence of this Italian seafood favorite.
Instructions
- Fill large pot with water and bring to a boil.
- Add salt to boiling water.
- Cook linguine pasta until al dente.
- Drain pasta in colander; reserve 1/2 cup pasta water.
- Heat extra-virgin olive oil in large skillet over medium heat.
- Add minced garlic; sauté until fragrant.
- Add shrimp to skillet; season with salt and black pepper.
- Cook shrimp until pink and opaque, then remove and set aside.
- Add crushed tomatoes and sun-dried tomatoes to skillet.
- Stir and simmer sauce for 10 minutes.
- Add chopped fresh basil and crushed red pepper flakes.
- Return shrimp to skillet; stir and simmer for 2 minutes.
- Add drained linguine to skillet; toss well to combine.
- If needed, add reserved pasta water to achieve desired sauce consistency.
- Sprinkle grated Parmesan cheese over pasta.
- Toss again and adjust seasoning with salt and pepper.
- Transfer to serving platter.
- Garnish with extra basil and Parmesan cheese before serving.
Substitution
Linguine Positano from Carrabba's Italian Grill copycat menu captures the essence of a classic Italian seafood pasta with its tangy tomato-basil sauce and plump shrimp. If fresh shrimp is unavailable, you can substitute with scallops or firm white fish to maintain the seafood profile. Sun-dried tomatoes add a concentrated burst of flavor, but if you don't have them, roasted red peppers can offer a similar sweetness and texture. Use dried basil if fresh is out of reach, adjusting the amount to about one-third since dried herbs are more potent. Your choice of Parmesan cheese is essential for authentic taste, but Pecorino Romano can provide a sharper, saltier alternative.
Tips
Ensure you salt the boiling water generously to enhance the pasta's flavor. When cooking the shrimp, watch closely for the color change to pink and opaque, indicating proper doneness without overcooking. Reserve some pasta water before draining as it helps in adjusting the sauce consistency and helps the sauce cling better to the linguine. Toss the pasta and sauce thoroughly using tongs or a wooden spoon for even coating and flavor distribution in your Linguine Positano.
Nutritions
Linguine Positano provides a balanced blend of macronutrients, with linguine pasta offering complex carbohydrates and energy. The large shrimp contribute high-quality protein and essential omega-3 fatty acids, beneficial for heart and brain health. Olive oil and sun-dried tomatoes add healthy monounsaturated fats and antioxidants such as lycopene, which support immune function. Your meal also delivers vitamins A and C from fresh basil and garlic, enhancing the dish's nutritional profile.
Storage
Store leftover Linguine Positano in an airtight container and refrigerate for up to 3 days to maintain freshness and flavor. Keep the shrimp and pasta sauce combined to prevent drying out, and reheat gently on the stovetop or in the microwave, adding a splash of reserved pasta water to restore sauce consistency. Your meal can also be frozen in a freezer-safe container for up to 1 month, but thaw thoroughly before reheating.
Variation or Alternatives
You can substitute the shrimp with scallops or grilled chicken for a different protein option. Using cherry tomatoes instead of crushed canned tomatoes will add a fresh burst of flavor and a slightly chunkier texture. For a creamier sauce, stir in a splash of heavy cream or mascarpone cheese along with the Parmesan. To enhance the garlic aroma, roast the garlic cloves before sauteing them in the olive oil.
Allergies
Linguine Positano contains common allergens such as shellfish from the large shrimp and dairy from the grated Parmesan cheese, which may trigger allergic reactions in sensitive individuals. The pasta contains gluten, posing a risk for those with celiac disease or gluten intolerance. If you have allergies, carefully review these ingredients and consult restaurant staff before ordering.
Why this recipe?
Linguine Positano from Carrabba's Italian Grill features tender linguine pasta tossed in a zesty blend of spicy tomato sauce, Italian sausage, and fresh herbs, delivering an authentic Mediterranean flavor experience. The dish balances savory and spicy elements with a hint of creaminess, making it a popular choice among diners craving bold, comforting Italian cuisine. You can recreate this dish at home to enjoy the same restaurant-quality taste while customizing the spice level and ingredients to suit your preferences. Mastering this copycat recipe allows you to bring the vibrant, rich flavors of Carrabba's into your kitchen for an affordable and satisfying meal.