Copy Cat Olive Garden Fontina Cheese Sauce Recipes

FONTINA CHEESE SAUCE

Steps:

• In a sauté pot, whisk flour into melted butter.
• Slowly pour in milk, continuously whisking.
• Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
• This sauce thickens up quickly so feel free to add a bit more milk to thin it out a little - I will the next time I make it.

OLIVE GARDEN FONTINA ALFREDO SAUCE

Steps:

• Brown Garlic puree.
• Then add butter til melted.
• Add heavy cream and milk.
• Add parmeasan cheese, fontina cheese, salt and pepper.
• Stir on medium high until thickens.
• Turn off heat and continue to stir.
• Serve over cooked alfredo noodles.

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE

Steps:

• Bring a large pot of salted water to boil over medium-high heat.
• Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
• Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
• Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
• While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
• Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
• Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
• Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
• Top with freshly grated Parmesan cheese and enjoy!

OLIVE GARDEN FETTUCCINE ASSORTITO

Steps:

• In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.
• Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.
• Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.