Creamy Olive Garden Shrimp Alfredo Recipe Card
Creamy Olive Garden Shrimp Alfredo features tender shrimp tossed in a rich, smooth Parmesan Alfredo sauce inspired by the restaurant favorite. Ready in about 30 minutes, it’s perfect for an easy weeknight dinner or a comforting, restaurant-style meal at home.
Servings: 4 people
Calories: 650kcal
Equipment
- Large pot for cooking pasta
- Skillet or saute pan for shrimp
- Saucepan for alfredo sauce
- Colander for draining pasta
- Whisk or wooden spoon for stirring sauce
- Measuring cups and spoons
- Cheese grater
Ingredients
- 12 oz fettuccine pasta or linguine
- 1 lb medium-large shrimp peeled and deveined
- 4 tbsp unsalted butter minced
- 3-4 garlic cloves
- 1½ cups heavy cream
- 1½ cups freshly grated parmesan Parmigiano-Regiano or Grana Padano
- ½ tsp Italian seasoning
- ½ tsp freshly grounded black pepper
- Salt to taste
- Chopped fresh parsley for garnish optional
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil and cook the feetuccine until just al dente. Reserve some pasta water, then drain.
Sauté the Shrimp
- In a large skillet, melt 1 tablespoon butter over medium heat; add shrimp, season lightly, and cook until pink and opaque. Remove shrimp and set aside.
Build the Sauce
- In the same skillet, melt remaining butter and soften garlic briefly. Add heavy cream and warm gently; do not boil.
Finish Sauce
- Remove from heat; gradually whisk in grated Parmesan until smooth. If the sauce needs loosening, add a splash of reserved pasta water.
Combine
- Return shrimp to the pan, add cooked pasta, and toss until everything is coated and heated through. Don't forget to adjust seasoning.
Notes
Nutrition Estimate
- Protein: ~30g
- Carbohydrates: ~55g
- Fat: ~35g
Nutrition
Calories: 650kcal