This Olive Garden shrimp Alfredo recipe is made with seasoned pan-seared shrimp, fettuccine, and a creamy sauce of butter, heavy cream, and Parmesan cheese. The sauce comes together in about 5 minutes and coats the pasta thick and smooth, just like the restaurant. It serves four and takes about 25 minutes from start to plate.
The key to getting that thick, restaurant-style sauce is using heavy cream and real butter, not milk or half-and-half. We cook the garlic in melted butter first so it blooms without burning, then pour the cream in and let it bubble before adding the cheese. The Parmesan goes in off high heat and gets stirred constantly so it melts into the sauce instead of clumping into stringy lumps at the bottom of the pot.
We sear the shrimp separately in a hot skillet so they get color on the outside and stay tender inside. Cooking them in the sauce makes them rubbery. The shrimp go on top of the pasta at the end, not stirred in, which keeps the presentation clean and lets you control the ratio per bowl. If the sauce gets too thick while you plate, a splash of reserved pasta water loosens it right back up.
Shrimp Alfredo Recipe
Course: Olive Garden Recipes4
servings30
minutes40
minutes300
kcalThis Olive Garden shrimp Alfredo is made with pan-seared shrimp and a rich Parmesan cream sauce tossed with fettuccine for a restaurant-style dinner at home.
Ingredients
- For the Shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
- For the Alfredo Sauce:
4 cups heavy cream
8 ounces (2 sticks) butter
1½ cups freshly grated Parmesan cheese
1 teaspoon garlic puree or 2 cloves minced garlic
Salt and pepper to taste
- For the Pasta:
1 pound fettuccine
Directions
- Cook the fettuccine in salted boiling water according to the package directions. Drain and set aside.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Season the shrimp with salt, pepper, and garlic powder. Cook for about 2 minutes per side until pink and just cooked through. Remove from the skillet and set aside.
- In a large saucepan, melt the 2 sticks of butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream. Stir and let the mixture come to a gentle bubble.
- Add the Parmesan cheese and stir continuously until the sauce thickens and the cheese is fully melted, about 3 to 4 minutes.
- Season with salt and pepper to taste.
- Add the cooked fettuccine to the sauce and toss until every strand is coated.
- Serve the pasta in bowls and arrange the shrimp on top.
FAQs
What should I serve with shrimp Alfredo?
Warm garlic bread is the classic move and it doubles as a way to scoop up extra sauce from the bowl. A simple Antipasto Salad Recipe or roasted broccoli on the side adds a bit of crunch and freshness. At Olive Garden they start with breadsticks and salad, so you can do the same thing at home if you want the full experience.
My Alfredo sauce always turns grainy. How do I fix that?
You’re adding the cheese on heat that’s too high. Pull the pan off the burner or drop it to low before stirring in the Parmesan. Add it a handful at a time and stir between each one. Pre-shredded cheese from a bag has anti-caking agents that cause graininess too, so always grate your own from a block.
Can I use frozen shrimp for this?
Yes, and most people do. Thaw them in a bowl of cold water for about 15 minutes before cooking. Pat them very dry with paper towels or they’ll steam in the pan instead of searing. Wet shrimp won’t get that golden color you want on the outside.
This recipe uses a lot of cream and butter. Is there a lighter version?
You can swap half the cream for whole milk and cut one stick of butter. The sauce will be thinner and won’t taste exactly like Olive Garden, but it still works. Adding a tablespoon of cream cheese helps thicken a lighter sauce without needing all that heavy cream.
How do I reheat leftover shrimp Alfredo without it turning into paste?
Reheat it in a skillet over low heat, not the microwave. Add a few tablespoons of milk or cream and stir constantly as it warms up. The sauce breaks and gets oily in the microwave. Keep the shrimp separate if you can and add them back in at the last minute so they don’t overcook.
