This Shrimp Alfredo is a cozy, homemade version of the Olive Garden fave — creamy sauce, garlicky shrimp, and twirly fettuccine that hits every comfort note. It’s fast, rich, and low-key feels like a reward meal after a long day.

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Quick Summary

Prep time: 10 mins
Cook time: 20 mins
Flavor: buttery, cheesy, garlicky
Great for: weeknight dinner, comfort resets, last-minute impressing someone

Why I Like This Recipe

I was about this close to just eating dry cereal and calling it a night, but remembered I had some shrimp in the freezer and a random carton of heavy cream. Threw this together with zero expectations and, not gonna lie, it turned out ridiculously good. Like “eat straight from the pan with the lights off” good. I keep coming back to it.

Ingredients

For the Shrimp

12 oz peeled & deveined shrimp
½ tsp salt
¼ tsp black pepper
1 tbsp butter
1 tsp chopped garlic

For the Pasta

12 oz fettuccine

For the Alfredo Sauce

2 cups heavy cream
4 oz butter (half a stick)
¾ cup freshly grated Parmesan
½ tsp garlic powder (optional but yes please)

How To Make Shrimp Alfredo

Boil your pasta: Salt your water like the ocean. Drop in the fettuccine, cook it ’til just al dente. Drain — don’t rinse it. That starch helps the sauce cling.
Cook the shrimp: Season ’em. Melt butter in a pan, add garlic, let it go fragrant. Toss in shrimp and sauté 2–3 minutes per side — just until pink and curled. Take ’em out before they go rubbery.
Make the sauce: In a separate saucepan, warm the cream + butter. No boiling, just soft bubbles. Add Parmesan, whisk until smooth and creamy. Stir in garlic powder if you’re using it. Taste-test? Obviously.
Bring it all together: Toss your pasta, shrimp, and sauce in a big skillet or bowl. Stir gently ‘til it’s all coated and glossy. Serve right away with extra Parm or black pepper on top. Maybe a candle. Maybe just your laptop and Netflix. You do you.

Shrimp Alfredo – Easy Olive Garden Copycat

Tips for Success

Don’t overcook shrimp. They turn to rubber faster than you think.
Use fresh Parm — the pre-grated stuff just doesn’t melt right.
Sauce too thick? Add a splash of milk or reserved pasta water.
Eat while hot. Alfredo sauce is clingy when warm and gets weird when cold.

Storage and Reheating

Fridge: Airtight container, up to 3 days.
Reheat: Low heat in a pan with a little milk or cream. Stir gently — don’t microwave unless you’re out of energy (we’ve all been there).
Freezer: Technically yes, but Alfredo sauce isn’t her best self after freezing. Best to just eat it now.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yeah, but toss them in last just to heat. They don’t need extra cook time.
Can I make it with chicken instead?
Totally. Just season and pan-sear some chicken breast or thighs.
What if I don’t have Parmesan?
Honestly? Don’t sub it with anything weird. Better to wait till you do.
How do I stop the sauce from separating?
Keep the heat low. And whisk slowly when adding cheese.
Is this actually Olive Garden’s recipe?
Nope. Just a really good homemade version that’s close. And honestly? Better.

Common Mistakes and How to Dodge Them

Boiling the cream: It’ll break and turn into sad, oily soup. Gentle heat only.
Using pre-shredded cheese: It won’t melt smoothly. Freshly grated Parm is key.
Overcooking shrimp: Two minutes per side. That’s it. The moment they curl and pinken up, off the heat.
Rinsing pasta: Nope. You want that surface starch so the sauce clings properly.
Skipping seasoning: Salt the pasta water. Season the shrimp. Taste the sauce. Don’t be shy.

Nutrition Facts (Per Serving)

Calories: 1122 kcal
Total Fat: 80g
Saturated Fat: 47g
Cholesterol: 355mg
Sodium: 965mg
Potassium: 325mg
Total Carbohydrate: 61g
Dietary Fiber: 2g
Sugars: 2g
Protein: 36g

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