Olive Garden Baked Parmesan Shrimp (Classic)
A second copycat version of Olive Garden's Baked Parmesan Shrimp: cooked pasta coated in a butter-and-heavy-cream parmesan sauce, baked in small casserole dishes with an optional buttered breadcrumb topping and shrimp, garnished with tomato and parsley. Any leftover shrimp can simply be baked in a small buttered dish.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutritionper 100 g›
229
Calories
10g
Protein
18g
Carbs
13g
Fat
Ingredients
| 225 g (8 oz) | pasta, cooked according to package directions |
| 115 g (4 oz) | butter |
| 475 ml (1 pint) | heavy cream |
| 225 g (8 oz) | parmesan cheese |
| 225 g (8 oz) | shrimp, cooked, peeled and deveined |
| 1 | Roma tomato, cut into small pieces |
| 2 tsp | parsley, chopped |
| 2 tbsp | breadcrumbs |
| 2 tsp | parmesan cheese (for topping) |
| 1 tbsp (15 ml) | butter, melted |
Instructions
- Preheat the oven to 175°C (350°F).
- In a medium-size saucepan, combine the butter and heavy cream. Heat until the butter melts completely and the mixture comes to a simmer. Add the parmesan and stir until melted.
- Season with salt and white pepper if desired. Place the cooked pasta in a bowl and stir in the sauce to coat evenly. Pour the pasta into 2 or 3 small casserole dishes.
- Optional breadcrumb topping: combine the breadcrumbs, melted butter and parmesan in a bowl and stir to coat.
- Sprinkle the breadcrumbs (if desired) onto the casseroles, place several pieces of shrimp on each and bake until heated through. Garnish with chopped tomatoes and parsley if desired.
- If you have any leftover shrimp, simply bake them in a small buttered dish and enjoy with your meal.