OLIVE GARDEN SHRIMP ALFREDO RECIPES

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OLIVE GARDEN SHRIMP ALFREDO + VIDEO - THE SLOW ROASTED ITALIAN



Olive Garden Shrimp Alfredo + Video - The Slow Roasted Italian image

Olive Garden shrimp alfredo combines tender bites of pasta and seafood in a rich, velvety sauce. Make it yourself right in your own kitchen!

Provided by Donna Elick

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Number Of Ingredients 11

8 ounce fettuccine noodles
1/2 cup unsalted butter, divided
5 cloves garlic, minced and divided
1 pound large raw shrimp, peeled and deveined (size 21/25 used here)
4 ounces cream cheese, sliced and softened
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup freshly grated parmesan cheese
1/4 teaspoon dried oregano
Salt and pepper (to taste)
Fresh parsley (for garnish)

Steps:

  • Bring a large pot of water plus 1 tablespoon of sea salt to a boil over high heat. Add the fettuccine noodles to the pot and cook to desired tenderness. Drain the pasta and keep warm.
  • In the meantime, heat 2 tablespoons of butter and 2 minced garlic cloves over medium heat in a saute pan. Add shrimp to the saute pan, in batches if needed, and cook for 1-2 minutes on each side. Shrimp are done as soon as they turn pink and opaque. Do not overcook. Remove shrimp from pan and set aside; keep warm.
  • Wipe excess bits of garlic and shrimp from the saute pan.
  • Add the remaining butter and garlic to the pan and return heat to medium. Saute for about 30 seconds until fragrant.
  • Add cream cheese to the butter mixture, whisking until the cream cheese melts and begins incorporating into the butter.
  • Continue whisking while pouring in the heavy cream and the milk. Whisk until smooth; continue cooking sauce over medium heat.
  • Add half of the parmesan cheese, whisk until it melts, then add the remaining cheese. Add the oregano and a pinch of salt and pepper.
  • Stir the mixture constantly over medium heat until sauce thickens slightly (about 3-4 minutes.)
  • Add the drained pasta to the sauce and stir gently to coat the noodles. Serve, topped with warm shrimp and chopped parsley.

TOP SECRET RECIPES | OLIVE GARDEN STEAK GORGONZOLA-ALFREDO



Top Secret Recipes | Olive Garden Steak Gorgonzola-Alfredo image

Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce." This menu item builds on Olive Garden's great alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. Find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick, and they will grill up to same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish. I've copied almost all the famous dishes from Olive Garden. Find your favorites here.   Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Nutrition Facts : Calories 1310 calories

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