Bring the restaurant favorite home by making Copycat Olive Garden Seafood Alfredo in your own kitchen!
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Olive Garden is known for their alfredo. And it is good.
But when I found a way to mimic the alfredo and, dare I say, make it better? It became a dangerous situation.
I do not make homemade alfredo sauce too often because it is so rich. But it is SO good and SO worth it!
What is Alfredo?
This Copycat Olive Garden Seafood Alfredo is a fan favorite at the restaurant.
Alfredo is the name of the sauce, and fetticcine is the pasta we typically use here in the United States.
Alfredo sauce has variation to it, but is typically made with butter, cream, and LOTS of Parmesan cheese.
Because there are so few ingredients, I highly recommend using quality ingredients. That means freshly grated cheese.
True Parmesan can be expensive, so Romano is a perfect substitute. And Romano is actually what they serve at the restaurant in those cheese graters – not Parmesan!
Fettuccine pasta is coated in an alfredo sauce recipe and tossed with shrimp and scallops.
Now the classic restaurant dish uses the extra small shrimp size in their pasta.
You can go with the traditional option and get the extra small shrimp, or you can shake it up and use any shrimp size you like.
Large or extra large shrimp are a favorite around here!
Same with scallops. They use bay scallops which are small, but feel free to switch up the size to larger scallops and adjust cooking time.
The discontinued Olive Garden Seafood Alfredo also had mussels in it several years ago. If you wish to recreate that version, make everything the same however add some mussels as well to the shrimp and scallops.
Looking for more Olive Garden alfredo sauce recipes?
And want something a little different? My Copycat Olive Garden Steak Gorgonzola Alfredo is the most popular recipe on this site!
Want to fully complete the entire Olive Garden experience?
- 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.