Copycat Olive Garden Shrimp Alfredo + Video
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Olive Garden Shrimp Alfredo combines tender bites of shrimp and pasta in a rich, velvety cream sauce. All you need is your favorite fettuccine and a handful of fresh, whole food ingredients. Make it in 20 minutes with this easy copycat recipe!
Table of Contents
Olive Garden Shrimp Alfredo
A busy day shouldn’t prevent you from enjoying a delicious home-cooked meal. Not only is this dish easy to throw together, but it’s ready in about 15 minutes!
You only need a few simple ingredients to make shrimp alfredo like Olive Garden, and most are basic pantry staples.
Perfectly sautéed seafood and a rich, creamy cheese sauce that’s full of Italian flavor, including lots of garlic — what more could you want?!
And you can easily double this Olive Garden shrimp alfredo fettuccine recipe for a large family or entertaining guests. Even better, you won’t break the bank by eating out.
Recipe Video
To see us make shrimp fettuccine alfredo like Olive Garden, watch the video in this post!
I have so many more Olive Garden copycat recipes to choose from, whether you’re craving classic lasagna, creamy stuffed Chicken Marsala, or a warm bowl of Zuppa Toscana soup.
You’ll find plenty of side dishes, appetizers, and dessert options too. Try them all!
Ingredient Notes and Substitutions
- Pasta – Olive Garden shrimp alfredo is served over fettuccine, so that’s what I use. Feel free to substitute your favorite type of pasta or whatever you have on hand.
- Shrimp – Use uncooked, fresh large shrimp for the best results. Smaller sizes tend to get lost in the pasta. If frozen, let it thaw in the refrigerator first.
You can also use precooked shrimp, but skip the sauté step to prevent them from becoming rubbery. Instead, add the shrimp to a skillet of melted butter (with garlic) and allow them to warm over medium heat. - Garlic – Fresh cloves of garlic are what set this Olive Garden shrimp alfredo recipe apart! Add a few to the pan while you cook the shrimp to infuse the shellfish with flavor, then use the rest to make the creamy sauce.
- Cheese – Cream cheese makes the sauce thick, rich, and creamy, while freshly grated Parmesan adds a nutty, salty flavor that’s a staple in Italian cooking.
- Heavy Cream & Whole Milk – You need both for a silky texture that’s not too thick. The cream will naturally thicken the sauce as it simmers.
- Seasonings – A little salt and pepper balance the dish, and I like to toss some dried oregano in there too. You only need a little as to not overpower the shrimp.
Tips and Tricks to Make Shrimp Fettuccine Alfredo like Olive Garden
- Clean the shrimp before cooking.
Run them under cool water and pat dry with a paper towel. If you will be peeling and deveining them yourself (find instructions here), rinse both before and after.
- Don’t forget to salt the water!
Such a simple step makes a big impact on the flavor of this dish. Aim for 1 tablespoon of salt for every 4 quarts of water.
It’s got another purpose too — salting pasta water prevents the starches from gelling together, which then prevents the noodles from sticking together. Now you know!
- Use full-fat dairy products.
This prevents curdling and helps the alfredo sauce stay silky smooth.
You’ll also get smoother results if you allow the cream cheese, milk, and heavy cream to come to room temperature first.
Measure them out and let them sit on the counter for about 30 minutes before starting this Olive Garden shrimp alfredo recipe.
- Cook the shrimp in batches.
The seafood should be cooked quickly in sizzling butter for maximum tenderness. Do so by dropping in a handful at a time so the pan isn’t overcrowded.
Prep Ahead
- Clean shrimp
- Bring cream cheese, milk, and heavy cream to room temp
- Mince garlic
- Grate parmesan cheese
Kitchen Tools You Will Need
- Large Pot and Strainer to cook and drain the pasta
- Non-stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
Serving Suggestions
Because this shrimp fettuccine alfredo Olive Garden copycat is rich and filling on its own, it doesn’t need more than some garlic bread or a side of steamed vegetables.
You also can’t go wrong with a salad tossed in the famous Olive Garden salad dressing, and of course, their breadsticks!
It’s easy to prepare both of these side dishes at home, with simple, fresh ingredients.
Olive Garden Shrimp Alfredo Recipe FAQ
Essentially, you are! If you prefer to replace the heavy cream and whole milk with 1 ½ cups heavy cream when making this Olive Garden shrimp alfredo, you’ll end up with the same results.
Otherwise, replace only the heavy cream with half-and-half for a thinner and slightly lighter sauce.
Authentic Italian cuisine usually includes a lot of fresh garlic, and that garlic is exactly what makes this dish taste so amazing!
If you find the taste of fresh garlic too strong for your liking, use a little less or substitute garlic powder instead.
Keep the heat low when making the sauce, use room temperature ingredients, and add the cheese slowly while whisking constantly.
Using full-fat ingredients for this Olive Garden shrimp alfredo fettuccine recipe is also very important — the fat helps hold everything together!
Storing and Reheating Shrimp Alfredo Olive Garden Copycat
Leftovers should be stored in an airtight container in the refrigerator and enjoyed again within 2 days.
Because of the creamy sauce and shellfish combo, this dish does not freeze well.
Reheat Olive Garden shrimp alfredo in a wide skillet on the stove over medium heat. Add a splash of milk as needed for moisture, or to thin the sauce to your liking.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Olive Garden Shrimp Alfredo + Video
Ingredients
- 8 ounce fettuccine noodles
- 1/2 cup unsalted butter, divided
- 5 cloves garlic, minced and divided
- 1 pound large raw shrimp, peeled and deveined (size 21/25 used here)
- 4 ounces cream cheese, sliced and softened
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 cup freshly grated parmesan cheese
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
- fresh parsley, for garnish
Instructions
- Bring a large pot of water plus 1 tablespoon of sea salt to a boil over high heat. Add the fettuccine noodles to the pot and cook to desired tenderness. Drain the pasta and keep warm.
- In the meantime, heat 2 tablespoons of butter and 2 minced garlic cloves over medium heat in a saute pan. Add shrimp to the saute pan, in batches if needed, and cook for 1-2 minutes on each side. Shrimp are done as soon as they turn pink and opaque. Do not overcook. Remove shrimp from pan and set aside; keep warm.
- Wipe excess bits of garlic and shrimp from the saute pan.
- Add the remaining butter and garlic to the pan and return heat to medium. Saute for about 30 seconds until fragrant.
- Add cream cheese to the butter mixture, whisking until the cream cheese melts and begins incorporating into the butter.
- Continue whisking while pouring in the heavy cream and the milk. Whisk until smooth; continue cooking sauce over medium heat.
- Add half of the parmesan cheese, whisk until it melts, then add the remaining cheese. Add the oregano and a pinch of salt and pepper.
- Stir the mixture constantly over medium heat until sauce thickens slightly (about 3-4 minutes.)
- Add the drained pasta to the sauce and stir gently to coat the noodles. Serve, topped with warm shrimp and chopped parsley.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021, updated and republished January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I do not have milk only Heavy Cream and Half and Half?????
absolutely use the cream,or half and half.
I never use milk.
Half & half will work just fine. Just don’t cut back on the Parmesan cheese and butter!
This was a really good copy of their shrimp pasta! Very delicious!
This was supper tonight. Very tasty! I don’t think I’ve ever had it at Olive Garden but we will have it many more times at home!
I made this tonight, and it was a success!!
I have made Fettucine and Shrimp a lot over the years! It is easy and delicious! I have also used shortcuts by using fresh pasta in the grocer’s refrigerated case. The Bertolli Alfredo Sauce comes in a jar, and they even make one with garlic. The breadsticks are available in my grocery freezer case, check it out! Hope my shortcuts help. Enjoy!
Hi Linda!
We’re so glad that you enjoyed it!
TSRI Team Member,
Devlyn