Copycat Olive Garden Shrimp Alfredo
Add Preferred SourceIf you’re a fan of shrimp and pasta, then you might already be familiar with the Olive Garden’s Shrimp Alfredo. This rich, creamy pasta dish is packed with shrimp and coated in a yummy, cheesy sauce. But what you might not know is how easy it is to make at home! Craving a tasty pasta meal? Check out this Copycat Olive Garden Shrimp Alfredo Recipe!
I love quick and easy meals that are hearty and delicious, and when I feel like splurging a little, this copycat Olive Garden Shrimp Alfredo really hits the spot. It’s packed with flavor, and with lots of garlicky shrimp, ti’s a hearty meal my whole family enjoys. Even the kids!
Ready in about 20 minutes, there’s lots to love about this dish. Just get the pasta water boiling and then cooking while you make the sauce, then make the shrimp. And, by the time your pasta is cooked, you’ll be ready to toss and serve!
Ingredients
- Dried fettuccini – I stick with fettuccini because the sauce clings to the noodles better than if the noodles were thinner.
- Shrimp – Use peeled and deveined shrimp so they cook evenly and don’t leave grit in the sauce.
- Butter – Salted or unsalted, both work; if you use salted butter, I wait to season until the end.
- Garlic – Fresh garlic only. Jarred garlic or paste won’t give the same clean flavor and can turn bitter when cooked.
For the Alfredo Sauce:
- Heavy whipping cream – Use the real stuff. You’re not eating shrimp alfredo to save a few calories. Besides, heavy whipping cream is just so much more indulgent. Half and half just isn’t the same, and don’t even try this recipe with milk!
- Butter – More butter. This isn’t a diet friendly recipe.
- Garlic – I use fresh garlic again for the sauce; garlic paste scorches faster and can overpower the cream.
- Parmesan cheese – Always use the good stuff when making this recipe. Quality counts!
How To Make Olive Garden Shrimp Alfredo
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of salted water to a boil, then add the pasta and cook according to the package directions until al dente, about 10 to 12 minutes. Drain the pasta and set it aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and cook until they turn pink and opaque, about 2 to 3 minutes per side. Transfer the shrimp to a plate and set aside, then carefully wipe out the skillet.
Add the remaining 6 tablespoons of butter to the same skillet and melt it over medium heat. Stir in the heavy whipping cream and garlic paste, then bring the mixture to a gentle simmer.
Reduce the heat and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Turn off the heat and whisk in the parmesan cheese until the sauce is smooth and creamy.
Toss the cooked pasta with as much sauce as desired, top with the shrimp, and serve immediately.
Chef Jenn’s Tips
- Use freshly grated parmesan for the best flavor and texture in your sauce.
- Do not let the Alfredo sauce boil as it can cause the sauce to separate and become oily.
- If the sauce thickens too much upon cooling, thin it with a splash of milk or pasta water.
- Always taste and adjust seasoning, adding perhaps a little more garlic or a pinch of salt, before serving.
Make It A Meal
To round out your Olive Garden Shrimp Alfredo, serve it with a side of steamed broccoli or a crisp green salad, and don’t forget a slice of crusty garlic bread to complete the meal and ensure not a drop of that delicious Alfredo sauce goes to waste.
Storage
Olive Garden Shrimp Alfredo is best when eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a little cream if the sauce has thickened.
Copycat Olive Garden Shrimp Alfredo
Ingredients
- 10 ounces dried fettucini
- 1 pound shrimp peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic finely minced
For the Alfredo sauce:
- 2 cups heavy whipping cream
- 6 tablespoons butter
- 1 tablespoon garlic paste
- ½ cup parmesan cheese shredded
Instructions
- Start a large pot of salted water to boil. Then, add the pasta and cook for 10-12 minutes or according to the package directions. Drain it and set aside.
- Melt the 2 tablespoons of butter in a large skillet over medium heat.
- Sauté the garlic until fragrant, about 1 minute.
- Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside. Wipe out the skillet.
- In the same skillet, add the 6 tablespoons of butter and melt over medium heat.
- Stir in the heavy whipping cream and garlic paste, bringing the mixture to a simmer.
- Reduce heat and let simmer until the sauce thickens slightly, about 5 minutes then turn off the heat.
- Whisk in the parmesan cheese until the sauce is smooth.
- Toss the pasta with the desired amount of sauce, top with the shrimp, and serve!
Notes
Chef Jenn’s Tips
- Use freshly grated Parmesan for the best flavor and texture in your sauce.
- Do not let the Alfredo sauce boil, as it can cause the sauce to separate and become oily.
- If the sauce thickens too much upon cooling, thin it with a splash of milk or pasta water.
- Always taste and adjust seasoning, adding perhaps a little more garlic or a pinch of salt, before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
