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Copycat Olive Garden Alfredo Sauce

Author Jen


  • 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


  • 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.