Olive Garden Baked Parmesan Shrimp
A copycat of Olive Garden's Baked Parmesan Shrimp: pasta tossed in a buttery parmesan cream sauce, portioned into small casserole dishes, topped with a buttered breadcrumb-parmesan crumble and shrimp, then baked through and finished with parsley and tomato. Serves 4, super-easy, about 20-25 minutes.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutritionper 100 g›
229
Calories
10g
Protein
18g
Carbs
13g
Fat
Ingredients
| 225 g (8 oz pkg) | pasta (your favorite) |
| 115 g (4 oz) | butter |
| 225 g (8 oz) | parmesan cheese |
| 475 ml (1 pint) | heavy cream |
| 225 g (8 oz) | shrimp |
| 1 | Roma tomato, in small pieces |
| 2 tsp | chopped parsley |
| 2 tbsp | breadcrumbs |
| 2 tsp | parmesan cheese (for topping) |
| 1 tbsp (15 ml) | melted butter |
Instructions
- Cook, peel and devein the shrimp. Cook the pasta per the package directions (8-12 minutes).
- Preheat the oven to 175°C (350°F).
- In a medium saucepan, melt the butter with the heavy cream. Stir in the parmesan and cook until melted, seasoning with salt and pepper as desired.
- Toss the pasta with the sauce, then divide among two or three small casserole dishes.
- Combine the melted butter, breadcrumbs and parmesan in a bowl and sprinkle over the casseroles. Top each with several shrimp and bake until heated through.
- Garnish with parsley and a few chopped tomatoes.