Copycat Olive Garden Shrimp Alfredo Recipe
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Olive Garden Shrimp Alfredo is a rich and creamy pasta dish that’s perfect for a quick and satisfying meal. With tender shrimp tossed in a velvety Alfredo sauce over fettuccine, this classic comfort food comes together in just 15 minutes—making it a family favorite for any night of the week!
Quick Tips for Making Shrimp Alfredo!
- Shrimp – use large, raw, deveined shrimp – it’ll make your life easier!
- Cheese – buy a block of cheese and grate yourself! The pre-shredded has a coating that doesn’t melt right!
- Garlic – use cloves of fresh garlic – it’s a main flavor! No “jarlic” for this one 🙂
Shrimp Fettuccine Alfredo Ingredients
Olive Garden Alfredo is a simple dish – and only needs a handful of ingredients! Here’s what you need:
- fettuccine
- large raw peeled & deveined shrimp
- butter
- Seasonings: Italian seasoning, fresh minced garlic, salt & pepper
- flour
- milk & heavy whipping cream (or half and half)
- Parmesan & Romano cheese
Recipe Variations
Shrimp Alfredo is pretty great on it’s own – but here’s a few tweaks you can make to make it just how YOU like it!
- Seafood – make it a full on seafood alfredo by adding seared scallops and fresh crab!
- Veggies – add broccoli, onions or mushrooms for a more complete meal
- Swap Protein – swap the shrimp for grilled chicken!
- Lighten It Up – swap heavy cream for 2% milk – you might need a little more flour to thicken or have a looser sauce but it will still taste delicous!
- Pasta – don’t feel like you HAVE to use fettuccine! Avoid angel hair but spaghetti, linguine or even rotini are great too!
How to make Copycat Olive Garden Shrimp Alfredo Recipe
I cannot express to you how easy this Olive Garden Signature Dish is to make! Alfredo sauce only takes five minutes! Why would you ever buy the jarred stuff????
- Cook pasta according to package directions in a large pot. Drain and set aside.
- While pasta cooks, In a skillet, add olive oil and melt 2 tablespoons butter to a large skillet over medium high heat. Once butter is melted, add shrimp and sauce for 1-2 min on each side until opaque. Remove from pan and set aside in a bowl and toss with Italian seasoning.
- In a saucepan over medium-high heat, add remaining butter and garlic. Cook for 1 minute, stirring occasionally.
- Lower stove to medium heat and whisk in flour.
- Quickly add milk, heavy cream, Parmesan and Romano cheese to saucepan and stir frequently until the cheese melts and incorporates into the sauce. Bring the mixture to a simmer and thicken. Add salt & pepper and whisk to combine. Remove from heat.
- Drain pasta and toss with Alfredo sauce. Top with shrimp and garnish with Italian seasoning and fresh parsley. Serve with side salad, garlic bread or breadsticks and enjoy!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes.
It’s not recommended. If you just have 1-2 portions – it’s ok but definitely don’t make a full batch of alfredo sauce and freeze. You can make this homemade alfredo sauce in less than 10 minutes – it’s not a time saver to freeze it.
Heck no – I would avoid angel hair as it’s too light for alfredo – but spaghetti or linguine works fine.
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What to serve with Shrimp Alfredo
More Olive Garden Recipes
- Giant Stuffed Shells
- Traditional Red Sauce with Meat
- Chicken Scampi (per personal favorite!!!)
- More Olive Garden Recipes
Olive Garden Shrimp Alfredo
Ingredients
- 1 lb large shrimp raw, peeled, deveined
- 1 lb Fettuccine
- 1 tbsp olive oil
- 8 tbsp butter split
- 2 tsp Italian seasoning
- 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 salt
- 1/2 tsp black pepper
Instructions
- Cook pasta according to directions on box. Drain and set aside.1 lb Fettuccine
- While pasta cooks, In a skillet, add olive oil and 2 tbsp butter to a large skillet over medium high heat. Once butter is melted, add shrimp and saute for 1-2 min on each side until opaque. Remove from pan and set aside in a bowl and toss with Italian seasoning. Lightly cover.1 lb large shrimp, 8 tbsp butter, 2 tsp Italian seasoning, 1 tbsp olive oil
- 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 salt, 1/2 tsp black pepper
- Toss pasta with Alfredo sauce. Top with shrimp and garnish with Italian seasoning and fresh parsley
I used a mix off cheese that had one other one other then the two listed so I don’t know if that’s what threw it off but for me it wasn’t very good very much so lacked flavor and for all my black brothers and sisters don’t cook yo shrimp like them use your own seasoning cause theirs has NONE.
did you use pre-shredded cheese? it has a coating on it and its not near as fresh or flavorful as when you buy a block and shred yourself.
and sorry re: seasoning – I made it like Olive Garden. So yes always add your own seasoning.
Love this recipe! I’ve made it three times now, two times with shrimp and one time with rotisserie chicken! I subbed extra Parmesan for the Romano since I couldn’t find Romano. I also used fresh pasta from the cold section instead of dry and it really amped it up too! Highly recommend. Def make the Alfredo sauce and keep the heat on medium-low otherwise it can wind up pretty gritty.