Olive Garden Seafood Alfredo
This Olive Garden Seafood Alfredo copycat brings their famous creamy Alfredo sauce home — loaded with tender shrimp and sea scallops in under 25 minutes. Cheesy Alfredo perfection!
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🔍 COPYCAT SECRETS UNCOVERED!
Olive Garden shared their Alfredo recipe years ago on their website! I was lucky enough to snag it and have been replicating it for years. Here are the secrets to the best Seafood Alfredo (my favorite seafood dish on the menu):
- Heavy Cream and Parmesan Cheese – don’t skimp on this – use the good stuff!
- Shrimp – be sure to get RAW shrimp that is peeled and deveined – I also go with tails off. Less work for you!
Olive Garden Seafood Alfredo Ingredients
Alfredo is a delicious balance of cream and cheeses – the very simple ingredients to make are why it’s so easy to make. Nothing complicated here – butter, cream and cheese. Yum!
- Pasta – obviously you’re going to use Fettuccine pasta here! You could also use linguine.
- Seafood – shrimp and sea scallops (these are the big ones)
- Be sure to get raw, peeled and deveined shrimp – this makes it easier for you
- For the scallops – get sea scallops – they are the larger scallops. Bay scallops are the tiny ones.
- Dairy – a combo of heavy cream and milk works but so does half and half – plus you’ll need butter
- Cheese – Parmesan and Romano cheese. You can use just one if that’s all you have but Parmesan is mild, nutty, and made from cow’s milk whereas Romano is bolder, saltier, and traditionally made from sheep’s milk. So the combo works really well together!
- Seasonings – All Purpose Flour, coarse sea salt, black pepper, garlic powder and Italian seasoning
How to Make Olive Garden Seafood Alfredo
For the LOVE – don’t buy jarred Alfredo!!!! It takes about 5 minutes to make homemade Alfredo sauce and it’s so much better! Once you’ve had this copycat Olive Garden recipe – you’ll never go back! Here’s how to make this amazing dish at home:
- PASTA – Cook pasta according to directions on box. Drain and set aside. (Be sure to salt the water – I forgot and I could tell!)
- PREP SEAFOOD – Rinse shrimp and scallops and pat dry. Season generously with salt, pepper and Italian seasoning.
- SAUTE – In a large skillet, add olive oil and 2 tbsp butter over medium high heat. Once butter is melted, add shrimp and scallops and saute for 1-2 min on each side until opaque. Remove from pan and set aside. Lightly cover.
- ALFREDO – In a saucepan over medium-high heat, Add remaining butter and garlic. Cook for 1 minute, stirring occasionally.
- WHISK – Lower to medium heat and whisk in flour and quickly add milk, heavy cream, Parmesan and Romano cheese to saucepan and stir frequently until the cheese melts and incorporates into the sauce and it begins to simmer and thicken. Add salt & pepper and whisk to combine. Remove from heat.
- TOSS – Toss pasta with Alfredo sauce. Top with shrimp and scallops and garnish with Italian seasoning and fresh parsley
Kitchen Tools for the Best Seafood Alfredo
You don’t have to have a Chef’s Kitchen to make restaurant-style Alfredo at home – a couple of good pans and a whisk is all you need! Here’s what I use:
- Rotary Cheese Grater – this is so handy especially for hard cheeses – you’ll be done in less than a minute!
- Silicone Whisk – these are invaluable – no scratching pans and they do the trick!
- Non-stick Skillet – I just got this Caraway skillet and love it! You barely need any oil!
How to Store & Reheat Olive Garden Seafood Alfredo
- Store in an airtight container in the fridge for up to 5 days
- Reheat in the microwave for 60-90 seconds
- I would recommend taking the shrimp and scallops out of the Alfredo before reheating. They only need 20-30 seconds to reheat. Any more and they will turn into rubber!
- This is not a dish to freeze leftovers – dairy just doesn’t freeze well.
FAQs
- What seafood does Olive Garden use in their Alfredo? Olive Garden uses shrimp (tails off) and sea scallops in this Shrimp & Scallop pasta.
- Can I make Olive Garden Alfredo sauce from scratch? Yes! You can make this homemade Alfredo sauce from scratch in about 5 minutes!
- What’s the difference between sea scallops and bay scallops? Sea scallops are larger and meatier. Bay scallops are very small (1″) and a bit sweeter in flavor.
- Can I use frozen shrimp for Seafood Alfredo? You can – but you’ll need to thaw them first. It’s best to thaw them overnight in the refrigerator.
More Olive Garden Recipes
- Olive Garden Shrimp Scampi Pasta
- Olive Garden Giant Stuffed Shells
- Olive Garden Chicken Tortellini Alfredo
More Seafood Recipes
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Olive Garden Seafood Alfredo
This Olive Garden Seafood Alfredo copycat brings their famous creamy Alfredo sauce home — loaded with tender shrimp and sea scallops in under 25 minutes. Cheesy Alfredo perfection!
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Ingredients
- 12 oz large shrimp raw, peeled, deveined
- 12 oz large sea scallops
- 1/2 tsp coarse sea salt
- 1/4 tsp ground black pepper
- 1 tsp Italian seasoning
- 1 lb Fettuccine
- 1 tbsp olive oil
- 8 tbsp butter split
- 1 tbsp garlic minced
- 2 tbsp flour
- 1.5 cup heavy whipping cream
- 1.5 cup 2% milk
- 1/2 cup Parmesan cheese grated
- 1/2 cup Romano cheese grated
- 1/2 tsp coarse sea salt
- 1/2 tsp black pepper
Instructions
- Cook pasta according to directions on box. Drain and set aside.1 lb Fettuccine
- Rinse shrimp and scallops. Pat dry with paper towels. Season generously with salt, pepper and Italian seasoning.1/2 tsp coarse sea salt, 1/4 tsp ground black pepper, 1 tsp Italian seasoning
- While pasta cooks, Add olive oil and 2 tbsp butter to a large skillet over medium high heat. Once butter is melted, add shrimp and scallops and saute for 1-2 min on each side until opaque. Remove from pan and set aside. Lightly cover.12 oz large shrimp, 1 tbsp olive oil, 8 tbsp butter, 12 oz large sea scallops
- Once noodles are done – In a saucepan over medium-high heat, Add remaining butter and garlic. Cook for 1 minute, stirring occasionally.8 tbsp butter, 1 tbsp garlic
- Lower to medium heat and whisk in flour and quickly add milk, heavy cream, Parmesan and Romano cheese to saucepan and stir frequently until the cheese melts and incorporates into the sauce and it begins to simmer and thicken. Add salt & pepper and whisk to combine. Remove from heat.2 tbsp flour, 1.5 cup heavy whipping cream, 1.5 cup 2% milk, 1/2 cup Parmesan cheese, 1/2 cup Romano cheese, 1/2 tsp coarse sea salt, 1/2 tsp black pepper
- Toss pasta with Alfredo sauce. Top with shrimp and scallops and garnish with Italian seasoning and fresh parsley
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 3oz pastaCalories: 836kcalCarbohydrates: 65gProtein: 35gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 277mgSodium: 1357mgPotassium: 547mgFiber: 3gSugar: 6gVitamin A: 1666IUVitamin C: 1mgCalcium: 347mgIron: 2mg
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