Parmesan Shrimp – Easy Olive Garden Copycat

This Baked Parmesan Shrimp is a cozy Olive Garden-inspired pasta dish that’s loaded with buttery cream sauce, juicy shrimp, and melty parmesan. It’s done in under 30 minutes, which makes it kinda perfect for lazy dinners or when you just want something that feels fancier than it is.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: Creamy, cheesy, buttery, a little seafood-y
• Great for: Quick dinners, shrimp lovers, minimal cleanup

Why I Like This Recipe

This one came out of a “what’s in the fridge” moment. I had shrimp and cream, and didn’t feel like standing over the stove all night. Tossed it all into the oven with some pasta and cheese, and it somehow turned into something kinda legit. Tastes like a restaurant meal… but I made it in old sweats with my hair in a towel.

Ingredients

• 8 oz pasta (any kind works)
• 4 oz butter
• 1 pint heavy cream
• 8 oz grated Parmesan cheese
• 8 oz shrimp (peeled + deveined)
• 1 Roma tomato, diced
• 2 tsp chopped parsley
• 2 tbsp breadcrumbs
• 2 tsp Parmesan (for topping)
• 1 tbsp butter (for topping)

How To Make Parmesan Shrimp

1. Preheat the oven: Set it to 175°C (about 350°F). You’ll need it in a bit.
2. Make the sauce: Melt butter in a saucepan, add heavy cream. Stir ‘til it starts to bubble, not boil.
3. Add the cheese: Toss in the Parmesan and keep stirring until smooth. Salt + white pepper if you want.
4. Coat the pasta: Mix the cooked pasta with the sauce in a big bowl. Spoon it into oven-safe dishes.
5. Top with shrimp: Spread shrimp evenly over the pasta. Don’t pile it up — spread it out so it cooks evenly.
6. Make the topping: Mix breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle on top.
7. Bake it: Pop it in the oven until everything’s warm and the top looks golden (10-ish mins).
8. Garnish + serve: Add diced tomato + parsley just before serving.

Tips for Success

• Use real Parmesan — the grated stuff in the bag doesn’t melt right.
• Don’t walk away from the sauce — stir it constantly or it’ll clump.
• If shrimp is already cooked, just warm it — don’t bake too long or it’ll go rubbery.
• Toast the breadcrumbs first if you like extra crunch.
• Add a splash of milk if the sauce thickens too much while baking.

Storage and Reheating

• Fridge: Let it cool first. Store in a container up to 4 days.
• Freezer: Freeze in a sealed dish with space left on top. Lasts about 2–3 months.
• Reheat: Use a skillet on low heat. Add a splash of cream or milk to keep it smooth. Avoid microwaving the shrimp too long.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yep — just thaw and pat dry first so they don’t water down the sauce.
• What kind of pasta works best?
  Short ones like penne, shells, or fusilli. But really, anything you’ve got.
• Is this spicy?
  Nope. But you can throw in a pinch of chili flakes if you want.
• Can I skip the breadcrumb topping?
  Totally optional. It just adds a little crunch.
• Does this taste like Olive Garden’s version?
  Close enough. It’s creamy, cheesy, shrimp-y — checks all the boxes.

Common Mistakes and How to Dodge Them

• Overcooking the shrimp: This one’s easy to do. Shrimp only needs a few minutes. If you’re using cooked shrimp, just bake long enough to heat through.
• Forgetting to stir the sauce: Cream and cheese can stick fast. Stir it constantly or you’ll get clumps.
• Using cold pasta: Warm pasta mixes better with sauce. Cold pasta just sits there and clumps up.
• Not seasoning the sauce: Taste it before baking. A little salt or white pepper makes a big difference.
• Skipping the garnish: The tomato and parsley freshen it up — don’t leave ‘em out unless you really have to.

Nutrition Facts (Per Serving)

• Calories: 1148 kcal
• Total Fat: 86g
• Saturated Fat: 53g
• Cholesterol: 412mg
• Sodium: 1669mg
• Potassium: 322mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 43g

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