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Olive Garden Shrimp Alfredo

Olive Garden shrimp Alfredo pairs fettuccine and tender shrimp with a creamy Parmesan and Romano sauce. The shrimp cooks in a skillet, and the sauce comes together gently without boiling for a smooth finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 1190
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and shrimp
  • 1 lb fettuccine
  • 1 tbsp kosher salt for the pasta water
  • 1 tbsp olive oil
  • 1 lb raw shrimp large, 31/40 count, peeled and deveined, thawed and patted dry
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.25 cup pasta cooking water reserved
For the Alfredo sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese finely grated
  • 0.5 cup Romano cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta and shrimp
  1. Bring 4 quarts of water to a boil.
  2. Add the tablespoon of kosher salt and fettuccine, and cook according to package directions until al dente.
  3. Reserve 1/4 cup pasta water, then drain the fettuccine.
  4. While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat.
  5. Season the shrimp with the 1/2 teaspoon salt and black pepper.
  6. Cook the shrimp in a single layer for 1 to 2 minutes per side, until opaque and 145°F.
  7. Transfer the shrimp to a plate.
Make the sauce and finish
  1. Reduce the skillet heat to medium-low and melt the butter.
  2. Add the garlic and cook for 30 seconds.
  3. Pour in the heavy cream and gently simmer for 4 to 5 minutes, stirring occasionally; do not let it boil.
  4. Remove the skillet from the heat and whisk in the Parmesan and Romano a handful at a time until smooth.
  5. Stir in the reserved pasta water.
  6. Return the drained fettuccine to the pot, pour over the sauce, and toss to coat.
  7. Add the shrimp and any accumulated juices, then toss gently over low heat for about 1 minute, until hot.

Notes

For a smooth sauce, keep the cream at a gentle simmer and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free fettuccine.