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Shrimp Alfredo

Olive Garden Shrimp Alfredo

$70.79 5,680 cal Classic EntréesFamily-Style MealsAmazing Alfredos!Catering

Includes: A pan of fettuccine with our homemade alfredo sauce and sautéed shrimp. Add Salad Or Soup And Breadsticks To Your Catering Pan To Complete Your Meal
Olive Garden Menu View on OliveGarden.com

About This Dish

Olive Garden Shrimp Alfredo takes the brand's signature Alfredo sauce and pairs it with sauteed shrimp over fettuccine, priced at $70.79 for a catering pan serving 4 to 6 guests and totaling 5,680 calories. The shrimp are cooked in butter and garlic before being arranged over the creamy Alfredo-dressed fettuccine, adding a light brininess to the rich cream sauce. This is the seafood answer to the classic Chicken Alfredo, and it consistently ranks among the most ordered items from the Olive Garden catering menu.

Olive Garden Shrimp Alfredo provides 352 grams of fat and 6,200 milligrams of sodium per full pan. At $70.79 it runs about $6 more than the Fettuccine Alfredo or Chicken Alfredo catering options, reflecting the premium of the shrimp protein. The dish is best ordered for groups who want a lighter-tasting protein compared to chicken, as shrimp absorbs the Alfredo sauce without competing with it. Olive Garden suggests completing the catering order with their Famous House Salad and breadsticks.

Nutrition Facts

Per serving

5680 Calories
352g Total Fat
6200mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Shrimp Alfredo at Home?

Prep: 10 min Cook: 20 min Total: 30 min Easy

Olive Garden Shrimp Alfredo is among the top searched copycat recipes for the brand, with fans wanting to recreate the combination of garlicky sauteed shrimp and the rich, velvety Alfredo sauce at home. The dish looks complex but breaks down into two simple preparations: the classic Alfredo sauce and a quick shrimp saute that each take about 10 minutes.

The most common mistake with homemade Shrimp Alfredo is overcooking the shrimp. Shrimp go from perfectly cooked to rubbery in under a minute at high heat. The restaurant version keeps the shrimp tender by cooking them quickly in a hot pan with butter and garlic, then immediately removing them from the heat and folding them into the finished pasta. Following this timing makes the difference between restaurant-quality and a disappointing result.

Ingredients

4 servings

Shrimp

Alfredo Sauce

Pasta

Instructions

0 / 5

  1. Cook fettuccine in heavily salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    11 min

  2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook 60 seconds. Pour in heavy cream and simmer for 4 minutes until slightly thickened. Remove from heat and stir in Parmesan in batches until smooth. Season with salt and white pepper.

    8 min

    Make the sauce first and keep it warm while you cook the shrimp. Do not add shrimp directly to a simmering sauce or they will overcook.

  3. In a separate skillet, melt butter over high heat. Add shrimp in a single layer. Cook 90 seconds per side until pink and curled. Season with salt, pepper, and red pepper flakes. Remove immediately from heat.

    4 min

    The shrimp are done the moment they curl into a C shape and turn opaque pink. An O shape means overcooked.

  4. Toss the drained fettuccine with the Alfredo sauce until fully coated. Add a splash of pasta water if the sauce is too thick.

    2 min

  5. Plate the pasta and arrange the sauteed shrimp on top. Garnish with extra Parmesan and fresh parsley.

    1 min

Pro Tips

  • Pat your shrimp completely dry before cooking. Surface moisture causes steaming instead of searing, which prevents the golden crust.
  • Use 21-25 count (large) shrimp, not medium or small. Smaller shrimp overcook too fast and disappear into the pasta.
  • Reserve pasta water before draining. A splash thinned into the sauce creates a silky consistency that closely matches the restaurant version.

Variations

Cajun Shrimp Alfredo

Season the shrimp with Cajun spice mix instead of plain salt and pepper. The heat from the spices cuts through the richness of the Alfredo sauce.

Scallop Alfredo

Replace shrimp with large sea scallops. Dry them thoroughly, sear in butter for 2 minutes per side until golden, then serve over the Alfredo fettuccine.

Serving Ideas

  • Serve immediately with extra grated Parmesan at the table
  • Pair with a simple arugula salad dressed with lemon and olive oil
  • Garlic breadsticks are ideal for mopping up the remaining sauce
  • A glass of chilled Sauvignon Blanc or Pinot Grigio pairs perfectly with the shrimp
  • Add a squeeze of fresh lemon juice just before serving to brighten the cream sauce

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Find Shrimp Alfredo Near You

Visit one of Olive Garden's 900+ locations to enjoy the Shrimp Alfredo at $70.79.

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Frequently Asked Questions

Olive Garden Shrimp Alfredo costs $70.79 for a catering pan that serves 4 to 6 people. Individual dine-in portions are priced lower. Prices in New York, Alaska, and California vary slightly from the standard menu price.
The full catering pan of Olive Garden Shrimp Alfredo contains 5,680 calories. It also delivers 352 grams of fat and 6,200 milligrams of sodium total. Each individual serving of approximately 6 portions comes to around 947 calories.
Olive Garden Shrimp Alfredo includes fettuccine pasta, homemade Alfredo sauce made with butter, heavy cream, and Parmesan, and sauteed shrimp. The catering pan version is designed to serve 4 to 6 guests and pairs with a house salad and breadsticks.
Prepare the classic Alfredo sauce by reducing heavy cream in melted butter with garlic, then stirring in freshly grated Parmesan off heat. In a separate pan, saute large shrimp in butter and garlic for 2 minutes per side until pink and opaque. Toss the shrimp with fettuccine and Alfredo sauce before serving.
Yes, Olive Garden Shrimp Alfredo contains shrimp, a shellfish allergen. Guests with shellfish allergies should choose one of the non-seafood Alfredo options such as Chicken Alfredo or Fettuccine Alfredo. The dish also contains dairy and gluten from the pasta and sauce.