How To Make Olive Garden Shrimp Alfredo

This copycat Olive Garden Alfredo sauce recipe is so quick and easy to make. Simple enough for dinner any night of the week!

My boys love going to Olive Garden (me - not so much) and their Alfredo Sauce recipe is my youngest son's favorite. But now that they have outgrown the less-expensive kids meals (and they got rid of the pizza, which is the only thing my picky-eater daughter would eat), we don't go there very often now. But - my son still loves their alfredo sauce (almost as much as my homemade carbonara sauce), so now we make it at home!

If you aren't a fan of shrimp, you can always substitute some cooked chicken breast pieces. The same goes for the broccoli (although this is a great way to use the broccoli that you grew in your garden!) - I often throw in asparagus, peas, steamed zucchini - really - whatever I have on hand.

Serve this with a wedge salad with homemade blue cheese dressing for a completely decadent meal!

To make it, you will need:

Copycat Olive Garden Shrimp and Broccoli Alfredo ingredients

2 tbsp Butter
1 Tbsp minced Garlic
1 cup Heavy Cream
1 1/2 cup Milk
2/3 cup grated Parmesan
2 beaten Egg Yolks
Salt and Pepper to taste
4 Tbsp chopped fresh parsley leaves
12 oz Fettuccine
1/2 lb large raw Shrimp (about 16), peeled and deveined
4 oz Broccoli florets

Making it is easy!

Copycat Olive Garden Shrimp and Broccoli Alfredo process

Brush the shrimp with some oil and salt and pepper. Bake the shrimp at 400F for about 7 minutes (you can also saute the shrimp in a pan with oil if you like). Set aside.

Copycat Olive Garden Shrimp and Broccoli Alfredo process1

Heat the butter, garlic, cream and milk to almost boiling. While that is heating, steam your broccoli and cook and drain the pasta according to package directions. Drain the pasta, reserving about 1 cup of the cooking water.

Copycat Olive Garden Shrimp and Broccoli Alfredo process2

Temper the egg yolks by taking a little bit of the hot milk mixture and whisking it in to the yolks. Add the tempered yolks to the milk mixture. Do NOT skip this step or you will end up with scrambled eggs in your sauce!

Copycat Olive Garden Shrimp and Broccoli Alfredo process3

Add the parmesan cheese to the sauce. If it is too thick, add a little more milk.
Add the pasta, broccoli and shrimp to the pan and toss to coat. Adding a small amount of the pasta cooking water will also help the sauce cling to the noodles.

Serve and enjoy!

Copycat Olive Garden Shrimp and Broccoli Alfredo sq

2 tbsp Butter
1 Tbsp minced Garlic
1 cup Heavy Cream
1 1/2 cup Milk
2/3 cup grated Parmesan
2 beaten Egg Yolks
Salt and Pepper to taste
4 Tbsp chopped fresh parsley leaves
12 oz Fettuccine
1/2 lb large raw Shrimp about 16, peeled and deveined
4 oz Broccoli florets

Cook pasta according to package directions and drain.
Steam the broccoli until it is crisp-tender. Set aside.
Preheat oven to 400.
Drizzle shrimp with olive oil and season with salt and pepper and place on a rack. Cook for 7-8 minutes. Remove from oven and set aside.
In a skillet or large pan over medium heat, combine the butter, garlic, cream and milk.
Cook just until ready to boil and remove from heat.
Temper the egg yolks by taking a few spoons of liquid from pan and whisking into egg yolk to raise temperature without scrambling the eggs.
Add tempered egg yolk and Parmesan to pan and whisk to incorporate.
If the sauce is too thick, add a little more milk and heat for a few more minutes.
Add in pasta and gently toss to combine.
Gently toss the pasta with the shrimp and broccoli
Add salt and pepper to taste.
Garnish with additional Parmesan and parsley.

Copycat Olive Garden Shrimp and Broccoli Alfredo

Shrimp and Broccoli Alfredo Sauce Recipe

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