Olive Garden Shrimp Alfredo can be made at home in about 30 minutes! With fettuccine noodles tossed in a creamy alfredo sauce made with parmesan and romano cheese and sauteed shrimp.
This is the best copycat Olive Garden Shrimp Alfredo Recipe! I hadn’t been to Olive Garden in years. Usually, I would get soup, salad, and breadsticks. Classic choice. My girlfriend and I went there and I decided to go for the shrimp alfredo. I’ve been hooked since! I knew I had to figure out how to make it at home. This recipe for Olive Garden Shrimp Alfredo is so creamy; made with cream, butter, parmesan, and romano cheese tossed in fettuccine noodles. Nothing beats homemade alfredo sauce! Topped with tender sauteed garlic shrimp. It is absolutely delicious and ready in just 30 minutes!
Olive Garden Shrimp Alfredo Ingredients
- Noodles- 8 ounces of fettuccine noodles cooked to al dente. You can use gluten-free.
- Shrimp- 1 pound of raw shrimp (peeled, deveined) you can do tail on or off. But tail-off is easier. I used size: 31-40 count per pound.
- Butter- 8 tablespoons of unsalted butter is divided between the shrimp and alfredo sauce.
- Garlic- 3 teaspoons of minced garlic is divided between the shrimp and sauce.
- Cream- 1½ cups heavy whipping cream makes up the creamy alfredo sauce.
- Seasoning- ½ teaspoons of salt, ½ teaspoon of black pepper, and just 3 sprinkles of Italian seasoning are used for the seasoning. You will need more salt and pepper to season the shrimp as well.
- Cheese-1½ cups of shredded parmesan cheese and ½ cup of shredded romano cheese make up the amazing taste of the alfredo sauce.
- Garnish- fresh parsley is an optional garnish.
How to Make Olive Garden Shrimp Alfredo
- Cook the noodles. Bring water to a boil in a large pot. Once the water boils, add the noodles, and cook according to the package directions (I like to cook them al dente). Drain.
- Saute the shrimp. While you cook the noodles, heat a skillet over medium heat. Melt 1 tablespoon of butter. Stir in 1 teaspoon of garlic. Season shrimp with salt and pepper before adding it to the skillet. Cook shrimp until completely pink and cooked through. Set aside in a bowl and cover.
- Sauce. In the skillet, melt 7 tablespoons of butter over medium-low heat. Stir in 2 teaspoons of garlic and cook until fragrant. Pour in the heavy cream, and add salt, pepper, and Italian seasoning. Stir and bring to a low simmer.
- Add cheese. Once it has simmered, turn the heat down to low. Add the parmesan and Romano cheese. Stir and melt the cheese. Bring to a low simmer until thickened slightly.
- Serve. Toss the noodles in the sauce then add the shrimp to the top of the pasta. Sprinkle with parsley if using. Serve.
What to Serve with Shrimp Alfredo
- Lettuce Salad
- Bread or breadsticks
- Garlic Knots
- Steamed or roasted broccoli, green beans, or asparagus
Alfredo Sauce Tips/Tricks
- Cook pasta to al dente for best results.
- Don’t overcook the shrimp. Cook until pink and cooked through.
- Add the cheese at room temp for better melting.
How to Make Keto Fettuccine Alfredo
The alfredo sauce is keto-friendly and gluten-free. I used these It’s Skinny noodles (pictured) for a healthy 9 calorie noodle option.
How Long Is Leftover Shrimp Alfredo Good for?
Store leftover shrimp alfredo in an airtight container in the refrigerator for 3-4 days.
How to Reheat Fettuccini Alfredo
Preheat oven to 350 degrees F. Transfer the sauce to a shallow oven-safe dish and bake for up to 15 minutes, or until warmed through. You can slowly reheat it in the microwave.
More Recipes
Olive Garden Shrimp Alfredo
Equipment
- large pot
- skillet/saute pan
Ingredients
- 8 ounces fettuccine noodles
- 1 pound raw shrimp (peeled, deveined) size: 31-40 count per pound
- 8 tbsp unsalted butter divided
- 3 tsp garlic divided
- 1½ cups heavy whipping cream
- ½ tsp salt
- ½ tsp black pepper
- 3 sprinkles Italian seasoning
- 1½ cups parmesan cheese shredded, room temp
- ½ cup romano cheese shredded, room temp
- fresh parsley optional garnish
Instructions
- Bring water to a boil in a large pot. Once the water boils, add the noodles and cook according to the package directions (I like to cook al dente). Drain.
- Meanwhile, heat a skillet over medium heat. Melt 1 tablespoon of butter. Stir in 1 teaspoon of garlic. Season shrimp with salt and pepper before adding it to the skillet.Cook shrimp until completely pink and cooked through. Set aside in a bowl and cover.
- In the skillet, melt 7 tablespoons of butter over medium-low heat. Stir in 2 teaspoons of garlic and cook until fragrant. Pour in the heavy cream, and add salt, pepper, and Italian seasoning. Stir and bring to a low simmer.
- Once it has simmered, turn the heat down to low. Add the parmesan and romano cheese. Stir and melt the cheese. Bring to a low simmer until thickened slightly.
- Toss the noodles in the sauce then add the shrimp to the top of the pasta. Garnish with parsley if using. Serve.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
I made this tonight for my son’s birthday dinner. He loved it as did the rest of the family.
Well done
I am so glad your son and family enjoyed the recipe!
Hi. I made this last night for my daughter. It worked out perfectly (except I didnt have any Romano cheese). I had a lot left over and took it to my cousin’s son who also enjoyed it. I have never made shrimp Alfredo before. Thank you.
I am glad you liked the recipe and had leftovers to share! Thank you so much for the review.