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Shrimp Carbonara

Olive Garden Shrimp Carbonara

$23.49 1,200 cal Classic Entrées

Shrimp sautéed in a creamy sauce with bacon and roasted red peppers, over spaghetti.
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About This Dish

Olive Garden Shrimp Carbonara is an individual dinner plate priced at $23.49 and totaling 1,200 calories per serving, making it one of the most accessible individual entrée options in the Classic Entrées category. The dish features shrimp sauteed in a creamy sauce enriched with bacon and roasted red peppers served over spaghetti. The combination of smoky bacon and sweet roasted red peppers creates a sauce that layered and complex for a pasta that is relatively simple in execution. At 81 grams of fat and only 1,710 milligrams of sodium, this is one of the lower-sodium individual pastas on the Classic Entrées menu.

Olive Garden Shrimp Carbonara shares its sauce profile with the Chicken and Shrimp Carbonara catering pan but focuses the protein on shrimp alone, which produces a lighter overall eating experience. The shrimp-forward version at $23.49 is the more budget-friendly individual option compared to the dual-protein catering pan, and the lower calorie count per serving makes it the practical choice for guests managing portion size at a dine-in meal. The dish pairs naturally with Olive Garden's house salad and breadstick service that accompanies all dine-in entrées.

Nutrition Facts

Per serving

1200 Calories
81g Total Fat
1710mg Sodium

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

How to Copycat Olive Garden Shrimp Carbonara at Home?

Prep: 8 min Cook: 20 min Total: 28 min Easy

Olive Garden Shrimp Carbonara is a simplified, approachable version of the classic Italian carbonara that substitutes a cream sauce for the traditional egg emulsion, making it significantly easier to replicate at home without the risk of scrambling the eggs. The copycat recipe for this dish focuses on building maximum flavor into the bacon and cream base so the shrimp and pasta finish the dish without needing additional seasoning.

The bacon in this recipe does triple duty: its rendered fat becomes the cooking medium for the shrimp, its fond becomes the foundation of the sauce, and its crispy texture provides the textural contrast that keeps the dish from feeling monotonous. Roasted red peppers add a natural sweetness and color that makes the final dish visually striking as well as flavored.

Ingredients

4 servings

Main

Cream Sauce

Pasta

Instructions

0 / 6

  1. Cook spaghetti in salted boiling water until al dente. Drain, reserving 1/4 cup pasta water.

    10 min

  2. In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.

    6 min

  3. Increase heat to high. Pat shrimp dry, season with salt and pepper, and cook in the bacon fat for 90 seconds per side until pink and curled. Remove and set aside.

    3 min

    Do not move the shrimp during the first 90 seconds. Constant stirring prevents the sear that gives the shrimp their flavor.

  4. Reduce heat to medium. Add garlic to the pan and cook for 60 seconds. Add roasted red peppers and stir for 30 seconds.

    2 min

  5. Pour in heavy cream. Simmer for 3 to 4 minutes until slightly thickened. Remove from heat and stir in Parmesan until smooth.

    4 min

  6. Add drained spaghetti to the sauce and toss to coat. Return shrimp and crumbled bacon to the pan. Toss and serve immediately.

    2 min

Pro Tips

  • Use the bacon fat as your cooking fat for the shrimp. The rendered fat adds the smokiness that defines this dish.
  • Pat the shrimp completely dry before cooking. Moisture causes steaming instead of searing.
  • Add Parmesan off heat only. Hot cream with direct cheese addition causes clumping.

Variations

Chicken Carbonara

Replace shrimp with sliced chicken breast. Cook in the bacon fat for 5 to 6 minutes per side before setting aside.

Spicy Carbonara

Add 0.5 teaspoon of Calabrian chili paste or crushed red pepper flakes with the garlic for a heat-forward version.

Serving Ideas

  • Top with crumbled crispy bacon and fresh parsley
  • Pair with a simple house salad and garlic breadsticks
  • A glass of Pinot Noir or Barbera pairs well with the bacon and cream
  • Add a sprinkle of extra Parmesan at the table
  • Serve immediately as the spaghetti absorbs the sauce quickly

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Find Shrimp Carbonara Near You

Visit one of Olive Garden's 900+ locations to enjoy the Shrimp Carbonara at $23.49.

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Frequently Asked Questions

Olive Garden Shrimp Carbonara is priced at $23.49 for an individual dinner portion. Prices vary slightly at locations in New York, Alaska, and California. It is an individual plate item, not a catering pan.
Olive Garden Shrimp Carbonara contains 1,200 calories per individual serving with 81 grams of fat and 1,710 milligrams of sodium, making it one of the lower-sodium pastas in the Classic Entrées lineup.
Olive Garden Shrimp Carbonara includes shrimp sauteed in a creamy sauce made with bacon and roasted red peppers, served over spaghetti. The sauce is cream-based rather than the traditional egg-based Italian carbonara, making it richer and more stable.
Cook bacon until crispy and remove, leaving the fat in the pan. Saute shrimp in the bacon fat for 90 seconds per side, then remove. Build the sauce with garlic, heavy cream, roasted red peppers, and Parmesan. Toss with cooked spaghetti, crumbled bacon, and shrimp before serving.
No, Olive Garden Shrimp Carbonara is not gluten free. The spaghetti contains wheat flour, and the sauce preparation uses standard pasta. The dish also contains shellfish from the shrimp. Guests with gluten sensitivity should check Olive Garden's gluten-sensitive menu options.