restaurants Carrabba's Italian Grill Recipes  

Chef Jen
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Carrabba's Italian Grill recipes, a collection of the best recipes for recreating your favorite recipes at home. These copycat recipes may not be the exact recipes used by Carrabba's Italian Grill, but they are based off of the textures and flavors of Carrabba Italian Grill's food, making it so easy to cook your favorite recipes at home or on the go. In this list you will find some of the best recipes from your favorite restaurant!!

Create something the whole family will love with our exclusive Carrabba's Recipes. The Italian dining experience is characterized by family values and a tradition of great food and great times. What better way is there to enjoy dinner with your family than by making your favorite dishes from Carrabba's to eat at home.

From the delicious breadsticks to the scrumptious pastas, it's always tempting to hop in your car and drive down to one of many Carrabba's Italian Grill locations. The only problem is that eating out all the time can really add up and put a big hole in your wallet. Not only that but you have very limited control of your food when you go to a restaurant compared to the ability to change any recipe to your liking when you are eating at home.

Making Carrabba's Italian Grill recipes in your home gives you all of these options, while protecting your wallet and giving you all the great things you love about your favorite place to eat. This list highlights the best copycat Carrabba's Italian Grill recipes from all over the internet.
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Sausage and Lentil Soup

Sausage and Lentil Soup is listed (or ranked) 1 on the list Carrabba's Italian Grill Recipes
Photo: via Wikimedia

1 lb Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14½ oz cans diced tomatoes, undrained
2 cloves garlic, minced
1 tspn salt
2 cups dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

- Brown sausage; drain off fat.
- In a large pot combine all ingredients.
- Bring to a boil.
- Reduce heat, cover.
- Simmer for about 1 hour or until lentils are tender.
- Add water, if necessary, for desired consistency.
- Sprinkle with parmesan cheese, serve.
16 9

Linguine Pescatore

Linguine Pescatore is listed (or ranked) 2 on the list Carrabba's Italian Grill Recipes
Photo: via Twitter

3 shrimp
3 scallops
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper, to taste

- Cook all the above (except linguine) over medium heat in a covered sautee pan until done.
- Toss with 12 oz of cooked linguini.
- Garnish and serve.
18 11

Chicken Marsala

Chicken Marsala is listed (or ranked) 3 on the list Carrabba's Italian Grill Recipes
Photo: via Imgur

1 chicken breast, grilled
1 cup dry Marsala wine
½ cup (1 stick) butter
pinch of salt
pinch of black pepper
½ cup mushrooms, sauteed

- Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
- Several tbsp at a time.
- Stir in butter until sauce is creamy.
- Add hot sauteed mushrooms.
- Pour sauce over grilled chicken before serving.
8 3

Ribs Agrodolce

Ribs Agrodolce is listed (or ranked) 4 on the list Carrabba's Italian Grill Recipes
Photo: via Pinterest

Olive oil
4 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 heads of Blue Moon Farm Organic garlic, chopped
2 tablespoons all-purpose flour
1/4 cup Prairie Fruits Farm honey
1/2 cup red wine vinegar
4 cups beef or chicken broth
1/2 750-ml bottle dry red wine
1 bay leaf
3 tablespoons chopped fresh parsley

- Preheat oven to 325°F.
- Heat a good splash of olive oil in heavy large ovenproof pot over medium-high heat.
- Season ribs liberally with salt and pepper.
- Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.
- Using tongs, transfer ribs to large bowl.
- Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
- Add onion, chopped carrot, and celery .
- Cook over medium-low heat until vegetables are soft.
- Stirring frequently, about 10 minutes.
- Add garlic and flour, and stir 1 minute.
- Add honey, vinegar, wine and broth.
- Bring to boil over high heat, scraping up browned bits.
- Add bay leaf.
- Return ribs and any accumulated juices to pot.
- If necessary, add enough water to pot to barely cover ribs.
- Bring to boil.
- Cover pot tightly and transfer to oven.
- Bake until ribs are very tender.
- Stirring occasionally, about 2 hours 15 minutes.
- Carefully remove ribs from pot with tongs.
- Reduce cooking liquid until slightly thickened.
- Stirring frequently, about 10 minutes.
- Stir in ribs and chopped parsley.