Olive Garden Shrimp Alfredo Copycat Recipe

No ratings yet

Olive Garden Shrimp Alfredo Copycat Recipe

This Olive Garden Shrimp Alfredo Copycat Recipe combines tender shrimp and fettuccine with a rich, creamy Parmesan Alfredo sauce. A little cream cheese is my secret to a smooth, restaurant-style sauce that clings perfectly to the pasta. Best of all, it's ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 909kcal

Author: Jeri Walker

Ingredients

For the Shrimp Alfredo

12 ounces fettuccine pasta
2 tablespoons olive oil
1 pound large shrimp peeled and deveined
1 teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper

For the Alfredo Sauce

½ cup unsalted butter
2 cloves garlic minced
2 cups half and half
4 ounces cream cheese softened and cut into small cubes
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped, for garnish (optional)
additional grated Parmesan cheese, for serving (optional)

Instructions

Cook the pasta. Cook the fettuccine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain and set aside.
Cook the shrimp. Heat the olive oil in a large skillet over medium heat. Add the shrimp in a single layer and season with the garlic powder, salt, and black pepper. Sauté for 2-3 minutes per side, or until the shrimp are pink and cooked through. Transfer to a plate and set aside. The shrimp will be fully cooked once the internal temperature reaches 145℉.
Start the Alfredo sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds, stirring frequently, until fragrant.
Add the dairy. Slowly whisk in the half and half. Add the softened cream cheese and whisk until melted and the sauce is smooth.
Season and thicken. Stir in the Italian seasoning, salt, and black pepper. Simmer gently for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
Add the Parmesan. Reduce the heat to low and stir in the freshly grated Parmesan until completely melted and the Alfredo sauce is smooth and creamy. Keep warm over low heat.
Add the pasta. Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. If the sauce is too thick, add reserved pasta water a tablespoon or two at a time until it reaches your desired consistency.
Add the shrimp. Gently fold the cooked shrimp into the fettuccine and Alfredo sauce just until warmed through.
Serve. Serve immediately, garnished with fresh parsley and additional freshly grated Parmesan cheese.

Notes

Use freshly grated Parmesan. It melts much more smoothly than pre-shredded Parmesan, which can make the sauce grainy.
Don't overcook the shrimp. Remove them from the skillet as soon as they're pink and cooked through. They'll warm up again when added to the finished sauce.
Keep the Parmesan over low heat. Reduce the heat before adding Parmesan and stir until just melted and smooth. High heat can make the sauce grainy.
Soften the cream cheese. Room-temperature cream cheese melts into the sauce more easily. Cutting it into small cubes also speeds things up.
Save the pasta water. The starchy water is perfect for thinning the Alfredo sauce if it becomes too thick.
For a richer Alfredo: Replace the half and half with heavy cream.
For a little heat: Add ¼ teaspoon red pepper flakes to the sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly over low heat with a splash of half and half or milk to loosen the sauce.

Nutrition