Olive Gardens Seafood Fettuccine Alfredo Recipes

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT

Steps:

• Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
• Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
• Add garlic slowly.
• Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
• Immediately pour over pasta and enjoy !

OLIVE GARDEN SHRIMP ALFREDO

Steps:

• Salt water for pasta in a large pot, and bring to a boil.
• Cook pasta for the time recommended on the pasta.
• Season shrimp with salt and black pepper.
• Saute shrimp by adding butter to a pan over medium heat. When the pan is hot add chopped garlic and saute for about 30 seconds.
• Saute shrimp on each side for about 2 to 3 minutes. The shrimp should be pink.
• Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form.
• Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk.
• Place cooked pasta into a large bowl. Add cooked shrimp and alfredo sauce. Toss together. Serve immediately.

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, melt butter.
• When butter is melted, add cream cheese.
• When the cream cheese is softened, add heavy cream.
• Season with garlic powder, salt, and pepper.
• Simmer for 15-20 minutes over low heat, stirring constantly.
• Remove from heat and stir in parmesan.
• Serve over hot fettucine noodles.

COPYCAT OLIVE GARDEN SEAFOOD ALFREDO RECIPE

Steps:

• Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
• As the water is starting for the pasta, combine the butter and cream in a large pot or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
• Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
• Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
• Add the shrimp, scallops, and pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer. This should be enough time for the small seafood to cook (see note).
• Remove from heat. Serve immediately.