Olive Garden Shrimp Alfredo combines tender bites of shrimp and pasta in a rich, velvety sauce. Make it at home with this copycat recipe!
A busy day shouldn’t prevent you from enjoying a delicious home cooked meal. Not only is this shrimp alfredo easy to throw together, but it’s ready in about 15 minutes!
Plus, you can easily double the recipe for a large family or entertaining guests. Even better, you won’t break the bank by eating out.
Olive Garden Shrimp Alfredo
You only need a few simple ingredients to make this recipe, and most are basic pantry staples.
The shrimp alfredo at Olive Garden has perfectly sautéed seafood and a rich, creamy cheese sauce that’s full of Italian flavor, including lots of garlic!
- Pasta – The restaurant serves shrimp alfredo over fettuccine, so that’s what I use. Feel free to substitute your favorite type of pasta.
- Shrimp – Use uncooked, fresh large shrimp for the best results. Smaller sizes tend to get lost in the pasta.
Using precooked shrimp works too, but to prevent them from becoming rubbery, skip the sauté step of the instructions. Instead, add the shrimp to a skillet of warm melted butter over medium heat and allow them to warm through.
To see how simple it is to make Olive Garden Shrimp Alfredo, watch the video in this post!
- Cook the fettuccine according to the package directions. Be sure to heavily salt the boiling water.
- Sauté the shellfish in a skillet of butter and garlic until they are no longer translucent, then transfer to a bowl.
- Using the same pan, whisk together the sauce until smooth. It’s ready once it coats the back of a spoon. If the sauce seems thin at first, don’t worry; it will continue to thicken as it cools.
- Toss the cooked noodles with Alfredo sauce, and serve with the shrimp and chopped parsley on top!
You can’t go wrong with a salad tossed in the famous Olive Garden salad dressing, and of course, the restaurant breadsticks! It’s easy to prepare both of these side dishes at home, with simple, fresh ingredients.
Because shrimp Alfredo is rich and filling on its own, it doesn’t need more than some garlic bread or a side of steamed vegetables.
Tips and Tricks
- Don’t forget to salt the water! Such a simple step makes a big impact on the flavor of this dish.
- Rinse the shrimp. 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.
- Work 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.
- Use full fat dairy products. This prevents curdling and helps the alfredo sauce stay silky smooth.
Shrimp Alfredo FAQ
Why does Olive Garden Alfredo taste different?
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.
How long can I keep leftovers in the fridge?
Leftover shrimp alfredo should be stored in an airtight container in the refrigerator and enjoyed again within 2 days.
Reheat leftovers in a pan over medium heat. Add a splash of milk as needed for moisture, or to thin the sauce to your liking.
With love from our simple kitchen to yours.
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Olive Garden Shrimp Alfredo Recipe + Video
- 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
- 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.
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 2022
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