Copycat Olive Garden Shrimp Alfredo

Ingredients

• 8 oz fettuccine noodles
• 0.5 cup unsalted butter (divided)
• 5 garlic (cloves, minced and divided)
• 1 lb large raw shrimp (peeled and deveined; size 21/25 used)
• 4 oz cream cheese (sliced and softened)
• 0.75 cup heavy cream
• 0.75 cup whole milk
• 0.5 cup freshly grated Parmesan cheese
• 0.25 tsp dried oregano
• 1 tbsp salt (to taste; plus 1 tbsp sea salt for the pasta water)
• black pepper (to taste)
• 1 tbsp sea salt (for the pasta water)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of water and 1 tablespoon sea salt to a boil over high heat.

2. 2

   Add the fettuccine and cook to your desired tenderness. Drain it and keep warm.

3. 3

   Meanwhile, heat 2 tablespoons of the butter with 2 minced garlic cloves in a sauté pan over medium heat.

4. 4

   Add the shrimp to the pan, working in batches if needed. Cook for 1–2 minutes per side, until pink and opaque; avoid overcooking.

5. 5

   Remove the shrimp from the pan and set aside, keeping it warm.

6. 6

   Wipe excess garlic and shrimp bits from the sauté pan.

7. 7

   Add the remaining butter and garlic to the pan and return it to medium heat. Sauté for about 30 seconds, until fragrant.

8. 8

   Add the softened cream cheese, whisking until it melts and begins to incorporate into the butter.

9. 9

   While whisking, pour in the heavy cream and milk. Whisk until smooth and continue cooking over medium heat.

10. 10

    Add half of the Parmesan and whisk until melted, then add the remaining Parmesan. Add the oregano, salt, and pepper.

11. 11

    Stir constantly over medium heat for about 3–4 minutes, until the sauce thickens slightly.

12. 12

    Add the drained pasta to the sauce and stir gently to coat the noodles.

13. 13

    Serve the pasta topped with the warm shrimp and chopped parsley.

Notes

The author recommends uncooked fresh large shrimp; if frozen, thaw in the refrigerator. Precooked shrimp can be used, but skip the sauté step and warm them in melted butter with garlic instead. The cream cheese, milk, and heavy cream can be brought to room temperature for about 30 minutes before cooking. For a variation, replace the heavy cream and whole milk with 1½ cups heavy cream.

Nutrition per serving

• main
• pasta
• seafood
• copycat
• Italian-inspired
• stovetop