How to Make Olive Garden Shrimp Alfredo: A Delicious Restaurant-Quality Recipe at Home

Hey foodies! Today I’m super excited to share my tried-and-true copycat recipe for Olive Garden’s famous Shrimp Alfredo. As someone who’s obsessed with recreating restaurant favorites I’ve perfected this recipe to taste just like the real deal. The best part? You can make it in just 30 minutes with simple ingredients!

Why You’ll Love This Recipe

• Takes only 30 minutes from start to finish
• Uses simple, whole ingredients you can find anywhere
• Tastes exactly like Olive Garden’s version
• Perfect for both weeknight dinners and special occasions
• Costs way less than eating out

What Makes This Dish Special

The magic of Olive Garden’s Shrimp Alfredo lies in these key elements:

• Rich, velvety sauce made with real cream and Parmesan
• Perfectly cooked al dente fettuccine
• Tender, garlicky sautéed shrimp
• Balanced flavors that blend beautifully together

Ingredients You’ll Need

For the Shrimp

• 1 pound large raw shrimp (21/25 size), peeled and deveined
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Pasta

• 8 ounces fettuccine
• 1 tablespoon salt (for pasta water)

For the Alfredo Sauce:

• 6 tablespoons butter
• 3 cloves garlic, minced
• 4 ounces cream cheese, softened
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Prep Work (5 minutes)

• Bring cream cheese to room temperature
• Clean and pat dry shrimp
• Mince garlic
• Grate Parmesan cheese fresh

2. Cook the Pasta (10-12 minutes)

1. Bring a large pot of water to boil
2. Add 1 tablespoon salt
3. Cook fettuccine according to package instructions until al dente
4. Drain and set aside

3. Cook the Shrimp (5 minutes)

1. Melt 2 tablespoons butter in a large skillet
2. Add 2 cloves minced garlic, cook 30 seconds
3. Add shrimp, cook 2-3 minutes per side until pink
4. Remove shrimp and set aside

4. Make the Alfredo Sauce (10 minutes)

1. In the same pan, melt remaining butter
2. Add remaining garlic, sauté 30 seconds
3. Add cream cheese, whisk until melted
4. Pour in heavy cream and milk
5. Add Parmesan cheese gradually, whisking constantly
6. Season with oregano, salt, and pepper
7. Simmer until thickened (3-4 minutes)

5. Combine and Serve

1. Add cooked pasta to the sauce
2. Toss until well coated
3. Top with cooked shrimp
4. Garnish with parsley

Pro Tips for Perfect Results

• Don’t overcook the shrimp – they should be just pink and opaque
• Use room temperature dairy ingredients for a smoother sauce
• Fresh grated Parmesan works better than pre-grated
• Keep the heat low when making the sauce to prevent separation
• Cook pasta al dente – it’ll continue cooking slightly in the hot sauce

Common Questions

Q: Can I use half-and-half instead of heavy cream?
A: Yes! Use 1½ cups half-and-half to replace both the heavy cream and milk.

Q: How do I store leftovers?
A: Store in an airtight container for up to 2 days. Don’t freeze – the sauce won’t reheat well.

Q: What sides go well with this?
A: Try:

• Garlic bread
• Side salad
• Steamed broccoli
• Roasted vegetables

Reheating Instructions

1. Place in a skillet over medium heat
2. Add a splash of milk or cream
3. Heat gently, stirring occasionally
4. Thin sauce with more milk if needed

Cost Comparison

Making this at home costs roughly $15-20 for 4-6 servings, while Olive Garden charges about $20 per serving!

Final Thoughts

Ya know what’s crazy? This homemade version might actually taste better than the restaurant’s! I’ve made this recipe countless times, and my family actually prefers it to eating out now. The sauce is creamier, the shrimp are fresher, and you can adjust the garlic and seasonings to your taste.

Give it a try and lemme know how it turns out! Don’t forget to tag me if you share pics of your creation on social media. Happy cooking!

Note: Recipe adapted and perfected from multiple attempts at recreating Olive Garden’s version. Times may vary based on your kitchen setup and cooking experience.