Olive Garden Shrimp Alfredo Copycat Recipe (Ready in 30 Minutes)
My husband asked for this Olive Garden shrimp alfredo copycat recipe four times in one month. That says it all. Tender bites of shrimp and fettuccine are tossed in a creamy Alfredo sauce that rivals the restaurant version – and it’s on the table in just 30 minutes. My secret is a little cream cheese, which helps create that silky, restaurant-style sauce at home.
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I tested this recipe a few times to get the sauce just right. The trick is to slowly whisk the half and half into the garlic butter, then add softened cream cheese and simmer briefly before stirring in freshly grated Parmesan. The result is a smooth, creamy sauce that clings perfectly to the pasta. If you’re a fan of creamy pasta dishes, try my homemade Alfredo sauce with half and half next.
Why This Recipe Works
Traditional Alfredo can be surprisingly finicky, especially when using half and half instead of heavy cream. After testing this recipe, I found that adding a little cream cheese gives the sauce enough body to coat the fettuccine without needing a flour-based roux. Freshly grated Parmesan adds flavor, while cooking the shrimp separately keeps them tender instead of rubbery.
If you love creamy pasta but want to switch things up, my chicken fettuccine alfredo made in the air fryer is another easy dinner that comes together just as fast.
Recipe at a Glance
- Ready In: 30 minutes
- Serves: 4
- Cooking Method: Stovetop
- Difficulty: Easy
- Best For: Weeknight dinners or date night at home
- My Secret: A little cream cheese makes the Alfredo extra smooth and helps it cling to the pasta
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Ingredients You’ll Need
- Fettuccine. The classic choice, but linguine, penne, rigatoni, rotini, spaghetti, or angel hair pasta will also work.
- Shrimp. Fresh or thawed frozen shrimp both work. I prefer medium or large peeled and deveined shrimp.
- Olive oil and seasonings. I cook the shrimp in olive oil and season them simply with garlic powder, salt, and black pepper.
- Butter and garlic. Unsalted butter lets you control the salt, while fresh garlic adds the best flavor.
- Half and half. Makes the sauce creamy without using heavy cream. Heavy cream also works for an even richer sauce.
- Cream cheese. This is my secret to a thick, smooth Alfredo sauce. Let it soften at room temperature and cut it into small cubes so it melts easily into the sauce.
- Italian seasoning. Optional, but I like the extra flavor it adds.
- Parmesan cheese. Use freshly grated Parmesan for the smoothest sauce.
How to Make Olive Garden Shrimp Alfredo Copycat Recipe
Cook the pasta. Bring a large pot of salted water to a boil and cook the fettuccine noodles according to package directions until al dente. Just before draining, reserve about ½ cup of pasta water. Drain the pasta and set aside.
Cook the shrimp. Heat the olive oil in a large skillet over medium heat. Add the shrimp in a single layer and season with garlic powder, salt, and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. For the most accurate check, shrimp are safely cooked at 145°F. Transfer them to a plate immediately so they don’t overcook.
Make the Alfredo sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds, stirring frequently, until fragrant. Slowly whisk the half and half into the garlic butter until well combined. Add the softened cream cheese and whisk until it melts into the half and half and the sauce is smooth, about 2 minutes. It may look a little lumpy at first – that is completely normal. Stir in the Italian seasoning, salt, and black pepper. Simmer gently for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
Add the Parmesan. Reduce the heat to low and add the grated Parmesan cheese. Stir constantly until it melts fully into the sauce. This takes about 2 minutes. Keep warm over low heat.
Add the pasta and shrimp. Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Gently fold in the cooked shrimp and heat just until warmed through.
Serve. Serve immediately, garnished with fresh parsley and additional freshly grated Parmesan cheese.
Jeri’s Tips
- Pat the shrimp dry before cooking. A dry surface helps them sear properly and get a little golden instead of steaming in their own liquid.
- Don’t skip the reserved pasta water. If the sauce thickens too much once the pasta goes in, a splash or two of that starchy water brings it right back together.
- Lower the heat before adding Parmesan. Once the sauce has thickened slightly, reduce the heat to low before stirring in the Parmesan. Too much heat can cause the cheese sauce to separate or turn grainy.
- Grate your own Parmesan. Pre-shredded Parmesan doesn’t melt as smoothly because it contains anti-caking ingredients. Freshly grated Parmesan gives you the smoothest sauce.
Variations
- Chicken and shrimp Alfredo: Add sliced cooked chicken (like my smoked boneless chicken thighs) along with the shrimp.
- Broccoli shrimp Alfredo: Stir in steamed broccoli before serving.
- Spicy shrimp Alfredo: Add ¼ teaspoon red pepper flakes to the sauce.
Serving Suggestions
A simple side salad or roasted vegetables balances the richness, while crusty bread, garlic bread, or breadsticks are perfect for scooping up any sauce left on the plate.
My air fryer broccoli and cauliflower is ready in under 15 minutes and makes an easy side.
How to Store and Reheat Shrimp Alfredo
Refrigerator. Store leftovers in an airtight container for up to 3 days. I don’t recommend freezing Alfredo because cream-based sauces can separate after thawing.
Reheating. Reheat gently over low heat with a splash of half and half or milk, stirring frequently. You can also microwave individual portions in 30-second intervals.
FAQs
Yes. Substitute it 1:1 for the half and half. Heavy cream will make the Alfredo sauce slightly thicker and richer.
Keep stirring over low heat. The cream cheese just needs more time to fully melt into the sauce. A small whisk helps speed up the process. If it is still lumpy after a few minutes, add a small splash of half and half and keep stirring.
You can, but skip the cooking step for the shrimp and just add them to the skillet when you toss the pasta in to warm through. Cooking pre-cooked shrimp too long makes them rubbery.
Yes. Use your favorite gluten-free fettuccine or other gluten-free pasta. As always, check ingredient labels if you’re cooking for someone with celiac disease or a gluten allergy.
The sauce is best made fresh. If you need to prep ahead, you can make it an hour or so in advance and reheat it slowly on the stove over low heat with a splash of liquid to bring it back together.
More Dinner Recipes You’ll Love
Printable Recipe
Olive Garden Shrimp Alfredo Copycat Recipe
This Olive Garden Shrimp Alfredo Copycat Recipe combines tender shrimp and fettuccine with a rich, creamy Parmesan Alfredo sauce. A little cream cheese is my secret to a smooth, restaurant-style sauce that clings perfectly to the pasta. Best of all, it’s ready in just 30 minutes.
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Servings: 4 servings
Calories: 909kcal
Instructions
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Cook the pasta. Cook the fettuccine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain and set aside.
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Cook the shrimp. Heat the olive oil in a large skillet over medium heat. Add the shrimp in a single layer and season with the garlic powder, salt, and black pepper. Sauté for 2-3 minutes per side, or until the shrimp are pink and cooked through. Transfer to a plate and set aside. The shrimp will be fully cooked once the internal temperature reaches 145℉.
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Start the Alfredo sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds, stirring frequently, until fragrant.
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Add the dairy. Slowly whisk in the half and half. Add the softened cream cheese and whisk until melted and the sauce is smooth.
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Season and thicken. Stir in the Italian seasoning, salt, and black pepper. Simmer gently for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
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Add the Parmesan. Reduce the heat to low and stir in the freshly grated Parmesan until completely melted and the Alfredo sauce is smooth and creamy. Keep warm over low heat.
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Add the pasta. Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. If the sauce is too thick, add reserved pasta water a tablespoon or two at a time until it reaches your desired consistency.
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Add the shrimp. Gently fold the cooked shrimp into the fettuccine and Alfredo sauce just until warmed through.
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Serve. Serve immediately, garnished with fresh parsley and additional freshly grated Parmesan cheese.
Notes
- Use freshly grated Parmesan. It melts much more smoothly than pre-shredded Parmesan, which can make the sauce grainy.
- Don’t overcook the shrimp. Remove them from the skillet as soon as they’re pink and cooked through. They’ll warm up again when added to the finished sauce.
- Keep the Parmesan over low heat. Reduce the heat before adding Parmesan and stir until just melted and smooth. High heat can make the sauce grainy.
- Soften the cream cheese. Room-temperature cream cheese melts into the sauce more easily. Cutting it into small cubes also speeds things up.
- Save the pasta water. The starchy water is perfect for thinning the Alfredo sauce if it becomes too thick.
- For a richer Alfredo: Replace the half and half with heavy cream.
- For a little heat: Add ¼ teaspoon red pepper flakes to the sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly over low heat with a splash of half and half or milk to loosen the sauce.
Nutrition
Calories: 909kcal | Carbohydrates: 75g | Protein: 39g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 1579mg | Potassium: 610mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1474IU | Vitamin C: 2mg | Calcium: 438mg | Iron: 2mg
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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