Copycat Olive Garden Fettuccine Alfredo (with Shrimp)

If you need an easy weeknight decadent recipe this is it!

Ingredients

• Meat of your choice

• Fettuccine Noodles

• Butter

• Cream Cheese

• Heavy Cream

• Whole Milk

• Fresh Shredded Parmesan Cheese

• Minced Garlic

• Garlic Powder

• Parlsey

• Black Pepper, Salt

  
  

Instructions

• Decide if you are using meat in your dish. Chicken will take longer than other proteins. I typically use shrimp.

• Start by cooking 1 pound of fettuccine noodles with a little oil and salt per the box instructions.

• For shrimp, I use 2 pounds of de-thawed and dried shrimp, deveined with the tails off. In a pan, use one stick of butter, a little olive oil, 1 tsp. of minced garlic and crushed red pepper. Once the butter is melted and the mixture is stirred, add the shrimp and cook until cooked through. (145 degrees). Empty the pan and set the shrimp aside.

• Next, start cooking your sauce in your empty pan. Use medium heat and be careful not to burn this while it’s cooking or it won’t taste good. You will also need a whisk.

• Add 1 softened stick of salted butter to your pan. As it begins melting, add 1 teaspoon minced garlic and whisk until melted completely.

• Next start adding the rest of your ingredients while whisking so it’s not clumpy and gets smooth and creamy: 1/2 package softened cream cheese, 2 cups heavy cream, 1 cup whole milk at room temperature, 2 cups fresh grated parmesan, 2 teaspoons garlic powder, 2 teaspoons parsley (I used fresh).

• Now you can add your drained noodles and meat into the sauce, stir well, then serve!

I top my fettuccine alfredo with fresh shredded parmesan and parsley.

Parsley from my mini herb garden.