Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Parmesan Shrimp Pasta



PARMESAN SHRIMP PASTA
Ruby Tuesday Copycat Recipe

15 medium shrimp (frozen precooked, thawed)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon + 3 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 cloves of garlic, minced
1 large tomato, deseeded and chopped
1/2 cup + 1 cup chicken or vegetable broth
2 tablespoon all purpose flour
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 package penne pasta

Prepare pasta according to package instructions. In a medium bowl combine 1 tablespoon olive oil, oregano salt, & pepper. Toss oil mixture with thawed shrimp, and heat in a medium skillet until warmed through.
Remove shrimp from skillet. Melt 1 tablespoon of butter and olive oil in the skillet. Add onion, red pepper flakes and thyme. Cook until onion is clear and soft, roughly 5 minutes. Add garlic and tomato and saute for roughly 2 minutes. Add 1/2 cup of broth. Allow to simmer until liquid evaporates, approximately 3-5 minutes. Transfer this mixture to the shrimp bowl and toss. 

Again in the same pan melt the remaining 3 tablespoons of butter over medium heat. Whisk in flour until blended. Stir in cream, remaining broth, and nutmeg. Increase heat to high, and continue to stir. Once sauce is simmering, reduce heat to low and continue to simmer until sauce thickens (about 10 minutes). Add salt & pepper to taste. Remove from heat and toss with cooked pasta. Serve warm shrimp mixture over pasta and top with parmesan cheese.


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