Olive Garden Shrimp Alfredo
A 30-minute meal made with fettuccine noodles tossed in a creamy alfredo sauce and sauteed shrimp.
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Servings: 6 people
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.