Olive Garden® Gamberoni All'Aglio Copycat Recipe

2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1/4 tsp crushed red peppers
1 1/2 lbs medium fresh shrimp, shelled, tails removed
1 stick butter
1/2 cup white wine
3 Tbsp parsley, finely chopped (1 Tbsp dry)
Salt and pepper to taste
8 oz angel hair pasta, cooked according to package directions

Heat oil in a sauté pan. Add onion and sauté 2 minutes. Add garlic and red pepper; do not brown garlic. Sauté 1 minute. Add shrimp, cook 1-2 minutes.

Add butter, wine, parsley, salt and pepper. Simmer until sauce thickens slightly & shrimp turn from opaque to pink.

Place cooked, drained pasta on large platter. Evenly distribute shrimp and sauce over pasta and serve immediately.

Olive Garden® Stuffed Chicken Siena Copycat Recipe

CHEESE FILLING/CHICKEN:

½ cup mozzarella, shredded
2 Tbsp Parmesan, grated
½ cup smoked Gouda, chopped
¼ cup Fontina cheese, shredded
¼ cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:

4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:

2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
¼ cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450ºF.

Cheese Filling:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

Preparation For Chicken:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides. Fold one side over to the other and repeat with other breasts. Place chicken in baking pan coated with cooking spray. Bake at 450ºF for 20 minutes or until juices run clear.

Siena Sauce:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil

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Olive Garden® Spaghetti with Fresh Thyme, Tomato & Shrimp Copycat Recipe

3/4 lb spaghetti, cooked according to package directions
1 lb ripe plum tomatoes
6 green onions, diced
2 Tbsp butter + 1 stick
½ cup water
1 lb medium headless fresh shrimp, shells removed & deveined
4 Tbsp fresh thyme, de-stemmed, chopped
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste
Fresh parsley, chopped

Cut an “X” on bottom of each tomato. Blanch tomatoes in boiling water for 15 seconds, then place them in ice water.

Peel tomatoes, remove seeds and dice.

Heat 1 tbsp butter in a pan on medium heat. Add thyme, tomatoes and green onions and ½ cup water. Allow to simmer for 10 minutes. Add 1 stick butter, salt and pepper. Bring to a simmer. Let sauce thicken slightly. Add pasta to tomato mixture and stir to thoroughly coat pasta. Remove from heat.

Heat ¼ cup oil in a separate pan on medium heat. Add shrimp and cook until color turns from opaque to pink.

Transfer hot spaghetti and tomato mixture to a large serving platter. Evenly distribute the cooked shrimp over pasta. Garnish with parsley.

Olive Garden® Lobster Spaghetti Copycat Recipe

2 lobsters (1.5 lbs each)
2 Tbsp Extra-virgin olive oil
1 medium yellow onion, diced
1 Tbsp garlic, chopped
1/8 tsp crushed red pepper
1 cup white wine
¼ cup sherry
1 6-oz pack fresh spinach
3 roma tomatoes, diced
1/2 stick cold butter, cut into pieces
Sea salt to taste
Pepper to taste
12 oz spaghetti, cooked according to package directions

Heat water in a very large stock pot until boiling.

Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.