Linguine With Anchovies And Mussels Olive Garden Copycat Recipes

LINGUINE WITH MIXED SWEET PEPPERS (OLIVE GARDEN COPYCAT)

Steps:

• PREHEAT heavy skillet over medium heat; add olive oil and saute garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and saute, stirring constantly until peppers are crisp tender.
• COOK pasta according to package directions.
• ADD pasta and Parmesan cheese to saute pan; stir to blend wel with vegetables. Add salt and fresh ground pepper to taste.
• TRANSFER to large serving plater. Serve immediately.

OLIVE GARDEN LINGUINE WITH ANCHOVIES AND MUSSELS

Steps:

• Heat olive oil in large skillet over low heat. Add garlic and anchovies. Stir and sauté until garlic turns light golden brown and anchovies dissolve and turn to paste. Add mussels and white wine. Increase heat to medium. Cover and simmer until mussels open, stirring frequently.
• Cook linguine according to package directions and drain. Mix pasta into skillet with sauce.
• Transfer to large serving platter. Garnish with toasted pine nuts and parsley. Serve immediately.

OLIVE GARDEN MUSSELS DI NAPOLI

Steps:

• In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
• Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
• Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
• Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
• Serve in bowls with plenty of bread to soak up the delicious juices!

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE

Steps:

• Bring a large pot of salted water to boil over medium-high heat.
• Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
• Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
• Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
• While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
• Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
• Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
• Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
• Top with freshly grated Parmesan cheese and enjoy!

LINGUINE WITH ANCHOVIES AND MUSSELS (OLIVE GARDEN COPYCAT)

Steps:

• HEAT olive oil in large skillet over low heat. Add garlic and anchovies. Stir and saute until garlic turns light golden brown and anchovies turn to paste. Add mussels and white wine. Increase heat to medium. Cover and simmer until mussels open, stirring frequently.
• COOK linguine according to package directions and drain. Mix pasta into skillet with sauce.
• TRANSFER to large serving platter. Garnish with toasted pine nuts and parsley. Serve immediately.