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Copycat Olive Garden Alfredo Sauce

By Jen Cincyshopper

on Jan 23, 2015, Updated Oct 21, 2020

3 Comments

If you are a fan of Olive Garden Alfredo you are going to be saving some big $$’s with this Copycat Olive Garden Alfredo Sauce Recipe. A rich and creamy sauce that is perfect with your favorite pasta. We personally like Fettuccine topped with Alfredo. Pasta at it’s best! This is a quick and easy dish that you can whip up for weeknight dinners. I added in some simple shrimp and broccoli (my daughter’s favorite) to make it a bit special.

Copycat Olive Garden Alfredo Sauce

We love eating at Olive Garden but, we really do not like how quickly one meal can add up. My daughter was craving a Olive Garden Salad and a Alfredo with Shrimp entree.  In order to please her and our budget I whipped up this dish to pair with our CopyCat Olive Garden Salad Dressing and salads.

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Cierra was super excited when she smelled this dish cooking as she walked in from running errands. I was super excited that I satisfied her cravings for Olive Garden at home without a huge dining bill. The dish was super delish and will be on our dinner tables often. I am hoping to try the Alfredo Sauce with some chicken next week. YUM!

The ingredients needed to make your own CopyCat Olive Garden Alfredo are very inexpensive and simple. Heavy Cream and Parmesan Cheese will be your main ingredients.

INGREDIENTS
Sauce:
1 tbsp Butter
1 1/2 tsp minced Garlic
1/2 cup Heavy Cream
3/4 cup Milk
1/3 cup grated Parmesan
1 beaten Egg Yolk
Salt and Pepper to taste
2 tablespoons chopped fresh parsley leaves

Pasta & Toppings:
8 oz Fettuccine
6 Medium Raw Shrimp (thawed if frozen)
2 oz Broccoli pieces

DIRECTIONS
Cook pasta according to package directions and drain.
Steam fresh or frozen broccoli.
Preheat oven to 400.
Drizzle shrimp with olive oil and season with salt and pepper.
Cook for 7-8 minutes.
In a skillet or large pan over medium heat, combine butter, garlic, cream and milk.
Cook just until ready to boil and remove from heat.
Temper egg yolk by taking a few spoons of liquid from pan and whisking into egg yolk to raise temperature without scrambling it.
Add tempered egg yolk and Parmesan to pan and whisk to incorporate.
You can gradually add a little more milk if too thick.
Add in pasta and gently toss to combine.
Add salt and pepper to taste.
Transfer to plate and add broccoli and shrimp.
Garnish with additional Parmesan and parsley.

Since we saved a small fortune making our CopyCat Olive Garden at home, we will be taking a much needed night at the movies this weekend.

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Copycat Olive Garden Alfredo Sauce

By: Jen CIncyshopper

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Ingredients 

• ▢ Sauce:
• ▢ 1 tbsp Butter
• ▢ 1 1/2 tsp minced Garlic
• ▢ 1/2 cup Heavy Cream
• ▢ 3/4 cup Milk
• ▢ 1/3 cup grated Parmesan
• ▢ 1 beaten Egg Yolk
• ▢ Salt and Pepper to taste
• ▢ 2 tablespoons chopped fresh parsley leaves
• ▢ Pasta & Toppings:
• ▢ 8 oz Fettuccine
• ▢ 6 Medium Raw Shrimp, thawed if frozen
• ▢ 2 oz Broccoli pieces

Instructions 

• Cook pasta according to package directions and drain.
• Steam fresh or frozen broccoli.
• Preheat oven to 400.
• Drizzle shrimp with olive oil and season with salt and pepper.
• Cook for 7-8 minutes.
• In a skillet or large pan over medium heat, combine butter, garlic, cream and milk.
• Cook just until ready to boil and remove from heat.
• Temper egg yolk by taking a few spoons of liquid from pan and whisking into egg yolk to raise temperature without scrambling it.
• Add tempered egg yolk and Parmesan to pan and whisk to incorporate.
• You can gradually add a little more milk if too thick.
• Add in pasta and gently toss to combine.
• Add salt and pepper to taste.
• Transfer to plate and add broccoli and shrimp.
• Garnish with additonal Parmesan and parsley.

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