Cooking Good Recipes

Thursday, April 25, 2019

Olive Garden Chicken & Shrimp Carbonara

Olive Garden Chicken and Shrimp Carbonara is a recipe that features the very familiar flavors of carbonara, but this recipe adds a unique touch of chicken tenders and shrimp for an update on this classic pasta dish.

If you have been to the Olive Garden you may have found this new menu item, the chicken and shrimp carbonara is a new favorite of many people like yourself. Sautéed seasoned chicken, shrimp and bucatini pasta tossed in a creamy carbonara sauce with bacon and roasted red peppers, is a dish you won’t want to miss. If you like Olive Garden Alfredo Sauce, you will enjoy this recipe. I have often made a quick dinner of Alfredo sauce and pasta, but this recipe turns this up just a notch.

The pasta in this recipe is bucatini; bucatini is a hollow spaghetti. If you do not have bucatini available, you can use regular spaghetti. I like to use bucatini when I can it adds a unique texture to the pasta. I have found bucatini at Kroger; it is part of their Private Selections brand. Other ingredients in this recipe are heavy cream, Parmesan cheese, Romano cheese, lean bacon, red bell peppers, chicken, and shrimp. The chicken is first breaded and then sauteed in a pan. I lightly cook my shrimp and stir them into the sauce.

The last step is this recipe requires you to place one beaten egg into the cooked pasta and sauce. The residual heat of the pasta will cook the egg. If this makes you concerned, you can buy eggs that are already pasteurized, a brand of these are Safest Choice that is sold in many grocery stores. You will want to stir the egg in quickly as you don’t want the eggs to curdle.

The origin of this dish is originally a simple dish made of pasta, eggs, cheese, bacon or ham, and lots of black pepper. This recipe is slightly different it has a creamy Parmesan sauce. Other ingredients are also added, this has chicken, shrimp, and red peppers. So this dish is more hearty and slightly more updated. I think the additions are good and you will enjoy them in this copycat for the Olive Garden chicken and shrimp carbonara.

Love copycat Olive Garden Recipes? Be sure to try some of these Olive Garden menu items.

Olive Garden Stuffed Chicken Marsala
Olive Garden Soup Recipes
Olive Garden Zuppa Toscana for the Crock Pot

Olive Garden Chicken & Shrimp Carbonara

Olive Garden Chicken and Shrimp Carbonara is a dinner everyone will love.

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Olive Garden Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 981kcal

Ingredients

8 ounces chicken tenders1/2 cup flour1/2 cup Panko bread crumbs1/2 teaspoon salt 1/2 teaspoon black pepper 1 egg2 teaspoons water6 ounces shrimp 12 ounces bucatini or spaghetti pasta 4 tablespoons butter1/4 cup bacon2 teaspoons chopped garlic1/2 red bell pepper cut into rings1 cup heavy cream 1/2 cup Parmesan cheese1 egg beaten

Instructions

Prepare chicken tenders by combining flour, Panko bread crumbs, salt, and pepper in a bowl. Mix breading until it is well blended. On another bowl combine 1 egg and 2 teaspoons water, stir until well mixed. Dip chicken in dry breading mix, then egg wash, and then back into the breading mix, and allow to dry on a rack. Allow the breaded chicken tenders to rest for about five minutes before cooking.Place 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chicken fingers and cook for 5 to 7 minutes on each side, or until chicken is browned, and cooked through. Set the chicken to the side. Cook shrimp in a small pot in boiling water for about 2 to 3 minutes. Shrimp is done when it becomes pink.Cook pasta according to package directions.Prepare carbonara sauce by placing butter and lean bacon in a skillet. Cook over medium heat when the butter melts, add garlic and red bell pepper. Saute pepper, bacon, until the bacon is cooked through. Add heavy cream to skillet with Parmesan cheese. Stir until the cheese has been melted. When the cheese has melted add cooked pasta and remove from heat. Stir in 1 beaten egg, and stir quickly. The residual heat of the pasta and sauce will cook the egg.To serve place pasta and sauce on the plate. Add a few pieces of chicken tenders and shrimp to each serving. Garnish with additional cheese and pepper if desired.

Nutrition

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Prune Coconut and Cinnamon Bars

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Prune Coconut and Cinnamon Bars

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Parmesan Crusted Chicken: Easy enough for a weeknight but elegant enough for ent...

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Parmesan Crusted Chicken: Easy enough for a weeknight but elegant enough for entertaining! Baked in lemon, garlic, breadcrumbs, Parmesan, & fresh parsley. tasteandsee.com

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.....DETAIL.....

Triple Layer Orange Upside Down Cake

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Cake Prep:

Place flour, baking powder and salt into a bowl, whisk and set aside

zest 1 orange, scraping until white is exposed and then moving on to a new area, set aside, slice second orange as thinly as you can

Use a mixer to beat together butter, 2/3 cup sugar, and coconut oil

Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

Add buttermilk and flour alternately and mix until smooth

Add half of the orange zest, mix well

place very thinly sliced orange slices into bottom of pan with sugar, slightly overlapping the slices (you may have leftover slices) then sprinkle the oranges with one more tablespoon sugar

Pour batter as evenly as you can into the three prepared pans

Tap pans on counter to take out any bubbles

Bake for 20-25 minutes or until an inserted toothpick comes out clean

Allow to cool then remove cakes from pans before frosting

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Home Cured Salmon

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This home cured salmon recipe is very simple although you do need to work on it for at least 2 days prior to using it.

You can use it in any way you would smoked salmon - it's similar to Gravad Lax.

It's an excellent starter - maybe for Christmas or as a Thanksgiving entree.

Serve it with some sliced cucumber, tomato and lemon wedges and some brown bread and butter.

It is absolutely delicious and well worth the effort.

Try to make sure you have all the bones out and slice it really thinly. Use your fingers to feel along the flesh and remove any bones you find with a pair of tweezers if you can't grab them with your fingers.

I would skin it prior to curing, as that way, the mixture will be absorbed more evenly.

For home cured salmon, only buy really fresh salmon from a good supplier - you are not cooking this - you're curing it and eating it uncooked

Cured Salmon

1lb (500g) samon fillet in one piece3 oz (80g) sea salt3 oz (80g) caster sugar1 tablespoon crushed black pepperhandful fresh chopped dill1 tablespoon dry sherry

Mix together the dry ingredients in a bowl.

Put the salmon fillet into a dish and put half the dry mixture over - rub it into the flesh.

Turn the fillet and do the same - rubbing the mixture into the flesh.

Sprinkle with sherry and then wrap in clingfilm.

Put another dish on top and weight down with tin cans or similar.

Refrigerate for about 2 days - turning two or three times a day - rub the juices into the flesh as you go.

Slice very thinly before serving - you will love this - serve with some salad and thinly sliced brown bread and butter.

Cook's Notes

To skin any fish, make a small incision between the flesh and skin at the tail end with a sharp knife.

Dip your fingers in sea salt and then grip the skin tightly. Pull firmly but gently and the skin will come away cleanly from the fillet.

The salt gives your fingers a bit of extra grip and you won't end up with half the fillet of fish left on the skin if you're not an expert with a filleting knife.

Fish can be awkward for the beginner to skin when it's raw, so either ask your fishmonger to do it for you or use this method.

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Home Cured Salmon
 

Home Cured Salmon

By Liz Alderson, Mar 18, 2016

How to cure salmon at home.

Prep Time: 15 minutes
 Cook time: 48 hours
 Yield: 1 salmon fillet to serve 4 or more
 Main Ingredient: Salmon

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15 Breakfast Pastas Because How Dare You Tell Us When to Eat It

Filling, forgiving, and fast, an omelet is great for using up stray ingredients in the fridge—but it’s far from a throwaway meal. This one incorporates leftover cooked pasta, several veggies, and cheese for a well-rounded, nutrient-rich breakfast that takes just about five minutes to cook.

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Mediterranean Chicken Bake

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This is one of my ultimate time saving meals that also doubles as a great lunchbox main. My Mediterranean Chicken Bake is prep to plate in 30 minutes and I strongly recommend you make a double batch for a few days of quick and simple lunches.

Last week we added to our family an adorable puppy – Bonnie Blu. My teen also started at a new school so I now have two kids at two different schools. So between chasing after this tiny creature who feels like a cross between a new born (minus a nappy) and a toddler, and spending more time each day driving my kids about, meals like this one have been my saviour. Plus, the kids are loving it in their lunchbox in my grain-free wraps (recipe in the Well Nourished Lunchbox ebook).

Save time and sanity packing school lunches

Do you spend a heap of time searching the internet for recipes which you lovingly cook, only to find your kids fuss and don’t enjoy what you’ve made?

The ‘Well Nourished Lunchbox’ ebook is here to help…and it’s SO much more than just another recipe book!

As Natasha wrote on facebook…

‘I feel like I am always looking for new recipes and ideas and I spend an inordinate amount of time doing so. I just said to my husband that this ebook is the only lunchbox resource I will need for the rest of my kids’ school lives!’

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Mediterranean Chicken Bake (with lemony mayonnaise)

A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don’t get a whole lot better.

500 grams chicken thighs2 red capsicums1 sweet potato ((kumara))1 red onion2 tablespoons olive oil1 teaspoon oregano, (dried)1 teaspoon smoked paprikaZest one lemonGood pinch sea salt and black pepper, to taste

Lemony mayo

½ cup whole egg mayonnaise1 small clove garlic, (minced)Juice half lemon1 teaspoon honeyGood pinch sea salt and grind black pepper, (to taste)Pre-heat the oven to 180℃.

Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.

Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.

Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.Now make the lemony mayo by mixing all of the ingredients together in a small bowl.

Serve

For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens

Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.

For a bulked up meal, it’s lovely over rice, quinoa or cous cous.

Leftovers are fabulous in a wrap or as a salad for lunch.

Onion-free

Replace the red onion with baby fennel.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne.

Fructose friendly

Replace the honey with rice malt syrup.

Egg-free

Replace the mayo with natural yoghurt or Cashew Nut Cream.

I hope you and your family love this recipe. Help me to reach more people with simple, nourishing whole foods. Leave a comment, rate this recipe or share on social. ??

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