Olive Garden Shrimp Alfredo
A copycat of Olive Garden's Shrimp Alfredo: sauteed garlic shrimp and fettuccine tossed in a rich homemade Parmesan Alfredo sauce.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
260
Calories
11g
Protein
18g
Carbs
16g
Fat
Ingredients
| 340 g (12 ounces) | medium shrimp, peeled and deveined |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 tablespoon | butter |
| 1 teaspoon | chopped garlic |
| 340 g (12 ounces) | dry fettuccine pasta |
| 2 cups (480 ml) | heavy cream |
| 115 g (4 ounces) | butter |
| 3/4 cup | grated Parmesan cheese |
| 1/2 teaspoon | garlic powder (optional) |
Instructions
- Pasta: Salt water for the pasta in a large pot and bring to a boil. Cook the pasta for the time recommended on the package.
- Shrimp: Season the shrimp with salt and black pepper.
- Saute the shrimp by adding the butter to a pan over medium heat. When the pan is hot, add the chopped garlic and saute for about 30 seconds.
- Saute the shrimp on each side for about 2 to 3 minutes, until pink.
- Alfredo sauce: Combine the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form.
- Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk.
- To serve: Place the cooked pasta into a large bowl. Add the cooked shrimp and Alfredo sauce. Toss together and serve immediately.
Tips: Do not overcook the pasta — residual heat finishes it. Do not overcook the shrimp or it turns rubbery; wait until just pink. Grate a block of Parmesan for best results. If the sauce is thin, whisk in a couple of tablespoons of cream cheese to thicken it.