If you’re a fan of Olive Garden’s signature shrimp pasta dishes, you’re in for a treat!
Whether you crave a creamy Alfredo, a zesty lemon-garlic sauce, or something with a little Cajun heat, Olive Garden has perfected the art of shrimp pasta.
The restaurant’s menu offers a variety of shrimp pasta dishes that combine succulent shrimp with savory sauces, fresh vegetables, and perfectly cooked pasta.
But what if you could recreate these mouthwatering shrimp pasta recipes at home?
In this article, we’ve compiled over 15 incredible Olive Garden-inspired shrimp pasta recipes that are just as delicious as those served in the restaurant!
From classic shrimp scampi to spicy Cajun shrimp pasta, there’s something for everyone.
So, get ready to dive into these flavorful dishes that will elevate your cooking game and satisfy your seafood cravings.
15+ Delicious Olive Garden Shrimp Pasta Recipes to Recreate at Home
There’s no denying that shrimp pasta is a comfort food favorite, and when it’s paired with the irresistible flavors of Olive Garden, it’s truly something special.
Whether you’re looking for a creamy indulgence or a lighter, more refreshing pasta dish, these 15+ Olive Garden-inspired shrimp pasta recipes have something for every occasion and taste.
So, grab your ingredients and start cooking—soon, you’ll be enjoying your very own restaurant-quality shrimp pasta dishes right at home!
Olive Garden Shrimp Scampi Pasta
This Olive Garden-inspired Shrimp Scampi Pasta is a perfect combination of shrimp, pasta, and garlic butter sauce, making it an irresistible dish. The rich, buttery sauce enhances the delicate shrimp and the al dente pasta, creating a mouthwatering meal that transports you to the cozy ambiance of the popular Italian restaurant.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz spaghetti (or preferred pasta)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup freshly chopped parsley
- Salt and pepper to taste
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Prepare the shrimp: In a large skillet, heat the butter and olive oil over medium-high heat. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for about 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the sauce: In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and white wine, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer and let it reduce by half, about 3-4 minutes.
- Combine the pasta and shrimp: Return the shrimp to the skillet and add the cooked pasta. Toss everything together until the pasta is coated in the sauce.
- Finish the dish: Stir in the lemon juice, lemon zest, and freshly chopped parsley. Adjust seasoning with salt and pepper, if needed.
- Serve: Divide the shrimp scampi pasta between plates, garnish with more parsley and lemon wedges, and serve immediately.
This Shrimp Scampi Pasta is a quick and easy dish that delivers bold flavors and satisfying textures. The buttery garlic sauce is the star of the dish, perfectly complementing the shrimp and pasta. Whether you’re preparing a cozy dinner for yourself or hosting friends, this recipe is sure to impress with its elegant simplicity and delicious taste.
Olive Garden Shrimp Alfredo Pasta
Olive Garden’s Shrimp Alfredo Pasta is a creamy, indulgent dish that brings together succulent shrimp, tender pasta, and a rich, velvety Alfredo sauce. This recipe makes it easy to recreate the classic comfort food in your own kitchen, perfect for a special occasion or an everyday dinner that feels like a treat.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz fettuccine or preferred pasta
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese (optional, for extra creaminess)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
- Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper, then cook for about 2-3 minutes per side, until they turn pink and are cooked through. Remove the shrimp and set them aside.
- Prepare the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the heavy cream, stirring continuously, and bring to a simmer. Allow the cream to thicken slightly, about 3-4 minutes.
- Finish the sauce: Reduce the heat to low and stir in the Parmesan and mozzarella cheese. Continue stirring until the cheese melts and the sauce is smooth. Adjust the seasoning with salt and pepper.
- Combine the pasta and shrimp: Add the cooked pasta to the Alfredo sauce, tossing until the pasta is evenly coated. Gently fold in the cooked shrimp and mix to combine.
- Serve: Serve the shrimp Alfredo pasta on plates, garnishing with fresh parsley and additional Parmesan cheese if desired.
This Shrimp Alfredo Pasta recipe is a creamy, comforting delight with a perfect balance of flavors. The rich and creamy sauce envelops the shrimp and pasta, creating a luxurious dish that rivals any restaurant’s version. It’s a go-to recipe for those who crave a satisfying, indulgent meal that’s easy to make at home and perfect for any occasion.
Olive Garden Shrimp Primavera Pasta
The Shrimp Primavera Pasta offers a lighter and fresher alternative, with vibrant vegetables and succulent shrimp tossed in a flavorful garlic and olive oil sauce. This dish is packed with fresh ingredients, making it a delicious and healthy option for seafood lovers who enjoy a burst of flavors in every bite.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz penne or any pasta of choice
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup frozen peas
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chicken or vegetable broth
- 2 tablespoons lemon juice
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, then cook for about 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
- Cook the vegetables: In the same skillet, add the zucchini, bell pepper, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are tender but still crisp. Add the garlic and cook for another minute until fragrant.
- Prepare the sauce: Add the chicken or vegetable broth and bring to a simmer. Let the broth reduce slightly, about 2-3 minutes. Stir in the peas, oregano, and red pepper flakes.
- Combine the pasta and shrimp: Add the cooked pasta and shrimp back to the skillet. Toss everything together, ensuring the pasta and shrimp are well coated in the sauce. Drizzle with lemon juice and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh basil and serve the Shrimp Primavera Pasta immediately.
The Shrimp Primavera Pasta is a light yet flavorful dish that combines the freshness of vegetables with the succulent shrimp and a simple but tasty garlic and olive oil sauce. It’s a great way to enjoy a seafood pasta without being overly heavy, and the added burst of lemon and herbs elevates the dish. This recipe is perfect for those who want a healthier, flavorful alternative to traditional pasta dishes.
Olive Garden Garlic Butter Shrimp Pasta
The Garlic Butter Shrimp Pasta from Olive Garden is a simple, yet decadent dish that combines succulent shrimp with a rich and savory garlic butter sauce. This dish is comforting and quick to prepare, making it perfect for a weeknight dinner that feels indulgent. The flavorful garlic butter sauce is perfectly balanced with the shrimp and pasta, making each bite a delight.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup freshly chopped parsley
- Salt and pepper to taste
- Grated Parmesan for garnish (optional)
Instructions:
- Cook the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the shrimp: While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the garlic butter sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook for 1 minute, being careful not to burn it. Pour in the chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
- Combine the pasta and shrimp: Add the cooked pasta to the skillet, tossing to coat it in the garlic butter sauce. Return the shrimp to the pan and toss again to combine. Stir in the red pepper flakes (if using) and chopped parsley.
- Serve: Divide the pasta and shrimp between plates, and garnish with grated Parmesan and extra parsley, if desired. Serve immediately.
This Garlic Butter Shrimp Pasta is the epitome of comfort food, with the rich, garlicky sauce perfectly complementing the tender shrimp and pasta. The dish is easy to make but feels like a restaurant-quality meal. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this recipe will quickly become a favorite, thanks to its buttery, garlicky goodness and satisfying flavors.
Olive Garden Shrimp and Broccoli Alfredo Pasta
This Shrimp and Broccoli Alfredo Pasta is a twist on the classic Alfredo, featuring tender shrimp and crisp broccoli for a fresh yet indulgent take on a beloved dish. The creamy Alfredo sauce coats both the pasta and the shrimp beautifully, while the broccoli adds a satisfying crunch, balancing the richness of the sauce.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz fettuccine or your preferred pasta
- 2 cups broccoli florets (steamed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, and bring it to a simmer, stirring frequently. Let it simmer for about 3-4 minutes to thicken.
- Finish the sauce: Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy. Add salt and pepper to taste. If the sauce is too thick, use the reserved pasta water to thin it out.
- Combine the pasta and shrimp: Add the cooked pasta, shrimp, and steamed broccoli to the skillet, tossing everything together until well coated in the Alfredo sauce.
- Serve: Serve the shrimp and broccoli Alfredo pasta on plates, garnished with fresh basil or parsley, and extra Parmesan if desired.
The Shrimp and Broccoli Alfredo Pasta is a rich, creamy dish that combines the best of both worlds—succulent shrimp and the healthful crunch of broccoli—coated in a luxurious Alfredo sauce. It’s an excellent option for a satisfying, hearty meal that feels indulgent yet balanced. This dish is perfect for family dinners or when you’re craving a creamy pasta with a little extra flair.
Olive Garden Shrimp Marsala Pasta
Olive Garden’s Shrimp Marsala Pasta is a savory, flavorful dish that brings together tender shrimp, a rich Marsala wine sauce, and perfectly cooked pasta. This dish combines the deep, slightly sweet flavor of Marsala wine with the earthiness of mushrooms and the freshness of shrimp, resulting in a sophisticated and delicious meal.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz penne or preferred pasta
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook for about 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Prepare the Marsala sauce: In the same skillet, add the mushrooms and sauté until tender, about 5 minutes. Add the garlic and cook for another minute until fragrant. Pour in the Marsala wine, scraping up any bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
- Make the sauce: Add the chicken broth and thyme, stirring to combine. Let the sauce simmer for another 3-4 minutes until it thickens slightly. Stir in the butter until melted and smooth. Season with salt and pepper.
- Combine the pasta and shrimp: Add the cooked pasta and shrimp to the skillet, tossing to coat them in the Marsala sauce.
- Serve: Divide the pasta and shrimp between plates, garnish with fresh parsley, and serve immediately.
The Shrimp Marsala Pasta is a rich, bold dish with deep flavors from the Marsala wine and earthy mushrooms. The sauce perfectly complements the shrimp and pasta, offering a satisfying balance of savory and slightly sweet notes. This dish is an excellent choice for a more sophisticated pasta meal, whether for a special occasion or when you simply want to treat yourself to something extraordinary.
Olive Garden Spicy Shrimp Pasta
This Olive Garden-inspired Spicy Shrimp Pasta features a zesty, flavorful sauce with a perfect balance of heat and creaminess. The shrimp is cooked to perfection and tossed with a spicy, creamy tomato sauce, making each bite a tantalizing combination of bold flavors. It’s a great option for those who enjoy a little kick in their pasta dishes.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz spaghetti or preferred pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 tablespoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt, pepper, and smoked paprika. Cook the shrimp for about 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Make the sauce: In the same skillet, add the garlic and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes, stirring to combine. Add the red pepper flakes, dried oregano, and salt and pepper to taste. Bring to a simmer and cook for 3-4 minutes to thicken the sauce slightly.
- Add the cream: Stir in the heavy cream and continue to simmer for 2 minutes, allowing the sauce to become creamy and smooth.
- Combine the pasta and shrimp: Add the cooked pasta and shrimp to the skillet, tossing to coat everything in the spicy tomato cream sauce. Stir in the fresh basil.
- Serve: Divide the spicy shrimp pasta between plates, garnish with Parmesan cheese, and serve immediately.
This Spicy Shrimp Pasta is perfect for those who crave a bit of heat in their dishes. The spicy tomato cream sauce adds depth and richness to the pasta, while the shrimp brings a tender bite that perfectly complements the bold flavors. It’s an exciting and flavorful take on a classic shrimp pasta, ideal for a dinner that’s both comforting and full of personality.
Olive Garden Shrimp Capellini with Lemon and Garlic
The Shrimp Capellini with Lemon and Garlic is a light and refreshing pasta dish that celebrates the natural sweetness of shrimp. Tossed in a fragrant lemon-garlic olive oil sauce, this dish brings together simple ingredients to create a bright, zesty, and satisfying meal. It’s an ideal option for a light lunch or dinner, especially on warmer days.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz capellini (angel hair) pasta
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the capellini according to the package directions, about 3-4 minutes for al dente. Drain and set aside, reserving a bit of the pasta water.
- Cook the shrimp: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and crushed red pepper flakes (if using). Cook for about 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, but not browned. Add the lemon zest and lemon juice, stirring to combine. Let the sauce simmer for 1-2 minutes.
- Combine the pasta and shrimp: Add the cooked pasta to the skillet, tossing it with the lemon-garlic sauce. If the pasta seems dry, add a bit of the reserved pasta water to help coat the pasta. Return the shrimp to the pan and toss everything together.
- Serve: Sprinkle with fresh parsley and grated Parmesan cheese. Serve immediately.
This Shrimp Capellini with Lemon and Garlic is a bright, refreshing dish that highlights the delicate flavors of shrimp with a zesty lemon kick. The garlic olive oil sauce is light yet full of flavor, making it a perfect choice for a simple, satisfying meal. It’s a wonderful option for those looking for something fresh and light, without compromising on taste.
Olive Garden Shrimp Carbonara Pasta
The Shrimp Carbonara Pasta is a creamy and indulgent dish that combines the richness of a classic carbonara sauce with succulent shrimp. The creamy, egg-based sauce, infused with crispy pancetta and Parmesan cheese, creates a velvety coating for the pasta and shrimp. This hearty dish is perfect for pasta lovers who enjoy a rich and flavorful meal.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz spaghetti or fettuccine
- 2 tablespoons olive oil
- 4 oz pancetta or bacon, chopped
- 3 cloves garlic, minced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, reserving a bit of the pasta water, and set aside.
- Cook the pancetta and shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until crispy, about 3-4 minutes. Remove the pancetta and set aside, then add the shrimp to the same skillet. Cook for about 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
- Prepare the carbonara sauce: In a mixing bowl, whisk together the eggs, grated Parmesan, and heavy cream. Season with salt and pepper.
- Combine the pasta and sauce: Add the cooked pasta to the skillet with the pancetta drippings, tossing to coat. Lower the heat, then pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. If needed, add a little reserved pasta water to reach the desired sauce consistency.
- Finish the dish: Stir in the cooked shrimp and pancetta, mixing everything together until well coated.
- Serve: Garnish with fresh parsley and additional Parmesan cheese, and serve immediately.
This Shrimp Carbonara Pasta offers a decadent, creamy twist on the classic Italian carbonara. The shrimp adds a touch of elegance, while the pancetta provides a savory depth to the dish. The creamy sauce brings it all together, making it a rich and satisfying option for those who enjoy comfort food with a little extra flair. This recipe is sure to please anyone looking for a hearty, flavorful pasta dish.
Olive Garden Shrimp and Spinach Tortellini Pasta
This Shrimp and Spinach Tortellini Pasta is a perfect blend of flavors and textures. The soft, pillowy tortellini pairs beautifully with the tender shrimp, while the spinach adds a burst of color and freshness. Tossed in a creamy, garlic-based sauce, this dish is indulgent yet balanced, offering a delightful twist on a classic pasta meal.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz spinach and cheese tortellini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh spinach, roughly chopped
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions:
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain and set aside.
- Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 3-4 minutes. Stir in the heavy cream and Italian seasoning, cooking for another 2-3 minutes until the sauce thickens slightly.
- Add the spinach and shrimp: Stir in the chopped spinach and cook for 1-2 minutes until wilted. Add the cooked shrimp back to the skillet and toss everything together.
- Combine the pasta: Add the cooked tortellini to the skillet and toss to coat with the creamy sauce. Stir in grated Parmesan cheese, adjusting seasoning with salt and pepper.
- Serve: Divide the pasta and shrimp among plates, garnish with fresh basil, and serve immediately.
This Shrimp and Spinach Tortellini Pasta is a rich, creamy, and flavorful dish that’s full of fresh ingredients. The soft tortellini, tender shrimp, and vibrant spinach create a satisfying combination, while the creamy garlic sauce ties everything together perfectly. This dish is perfect for a weeknight dinner when you want something a little more special, yet easy to prepare.
Olive Garden Shrimp Pesto Pasta
Olive Garden’s Shrimp Pesto Pasta brings the vibrant flavors of fresh basil pesto together with succulent shrimp and pasta for a truly delightful meal. The herbaceous pesto, made from fresh basil, garlic, and Parmesan cheese, is the perfect complement to the sweetness of the shrimp, creating a deliciously aromatic and satisfying dish.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz fettuccine or linguine pasta
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil pesto (store-bought or homemade)
- 1 tablespoon lemon juice
- 1/4 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper. Cook for about 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
- Prepare the pesto sauce: In the same skillet, add the pesto and warm it over low heat. Stir in the grated Parmesan cheese and lemon juice. Let it simmer for 2-3 minutes to combine and thicken slightly.
- Combine the pasta and shrimp: Add the cooked pasta to the skillet, tossing it with the pesto sauce to coat evenly. Add the cooked shrimp back to the pan and toss to combine. Stir in the cherry tomatoes.
- Serve: Serve the shrimp pesto pasta in bowls, garnishing with fresh basil leaves for added flavor and color.
This Shrimp Pesto Pasta is a flavorful and aromatic dish, perfect for pesto lovers. The combination of sweet shrimp, tangy pesto, and Parmesan cheese makes every bite an explosion of flavor. It’s a great option for a quick and easy weeknight dinner that still feels gourmet and satisfying.
Olive Garden Shrimp and Asparagus Pasta
Olive Garden’s Shrimp and Asparagus Pasta is a light and vibrant dish that pairs tender shrimp with fresh asparagus, all tossed in a simple garlic butter sauce. The delicate flavor of the shrimp and the crispness of the asparagus are complemented by a subtle, buttery sauce, making it a refreshing yet indulgent option for any meal.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz penne or spaghetti
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and cook for about 3-4 minutes, until tender but still crisp. Remove from the skillet and set aside.
- Cook the shrimp: In the same skillet, add another tablespoon of olive oil. Season the shrimp with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp is pink and opaque. Remove from the skillet and set aside.
- Make the sauce: In the same skillet, melt the butter and add the garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice, stirring to combine. Let it simmer for 2-3 minutes to reduce slightly.
- Combine the pasta, shrimp, and asparagus: Add the cooked pasta, shrimp, and asparagus back to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes to combine all the flavors.
- Serve: Serve the shrimp and asparagus pasta with fresh parsley for garnish, and a drizzle of olive oil if desired.
The Shrimp and Asparagus Pasta is a light yet flavorful dish that combines fresh ingredients and simple preparation to create a satisfying meal. The garlic butter sauce ties together the shrimp and asparagus perfectly, while the lemon juice adds a bright, zesty finish. This dish is perfect for those looking for a healthier, lighter option without sacrificing taste or enjoyment.
Olive Garden Cajun Shrimp Pasta
This Cajun Shrimp Pasta brings a spicy, Southern twist to classic pasta. The smoky, bold flavors of Cajun seasoning combined with tender shrimp and creamy sauce make this a stand-out dish. Each bite is packed with flavor and a touch of heat, giving you a taste of comfort with a unique, vibrant kick.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz penne pasta
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (adjust for spice preference)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Season the shrimp: In a bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until well coated.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp and set aside.
- Prepare the sauce: In the same skillet, add heavy cream and chicken broth, stirring to combine. Bring to a simmer, then stir in the remaining Cajun seasoning, Parmesan cheese, and diced tomatoes. Let the sauce thicken for 3-4 minutes, stirring occasionally.
- Combine the pasta and shrimp: Add the cooked pasta and shrimp to the skillet, tossing everything together until coated in the creamy Cajun sauce.
- Serve: Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot.
This Cajun Shrimp Pasta is a bold and flavorful dish that’s perfect for those who enjoy a little spice. The creamy Cajun sauce balances the heat of the seasoning, creating a dish that’s comforting and full of flavor. This pasta is ideal for a cozy night in or as a unique, crowd-pleasing option for a gathering.
Olive Garden Shrimp Scampi Linguine
Shrimp Scampi Linguine is a light, garlicky, and lemony pasta dish that’s perfect for seafood lovers. The shrimp is cooked to perfection and tossed in a buttery sauce with a touch of white wine, making it a sophisticated yet easy-to-make meal. This recipe is reminiscent of Olive Garden’s popular shrimp scampi, with each bite offering a fresh, bright flavor.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz linguine pasta
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes (if using). Cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
- Prepare the scampi sauce: In the same skillet, add the remaining butter and garlic, cooking for 1 minute until fragrant. Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the sauce simmer for 2-3 minutes until slightly reduced.
- Combine the pasta and shrimp: Add the cooked linguine and shrimp to the skillet, tossing everything together to coat in the scampi sauce. Stir in fresh parsley.
- Serve: Serve immediately, garnished with additional parsley and Parmesan cheese if desired.
This Shrimp Scampi Linguine is a light and flavorful dish that combines the freshness of lemon, the richness of butter, and the delicate flavor of shrimp. It’s easy to prepare but delivers a sophisticated taste, perfect for an elegant dinner or special occasion. The scampi sauce brings a subtle, bright flavor that enhances the entire dish.
Olive Garden Shrimp Primavera Pasta
Shrimp Primavera Pasta is a colorful and vibrant dish that celebrates fresh vegetables and succulent shrimp. The light, olive oil-based sauce allows the flavors of the fresh vegetables and shrimp to shine, making it a deliciously wholesome meal that’s still indulgent. This dish is perfect for a lighter pasta option with plenty of flavors and textures.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz spaghetti or penne
- 3 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil and Parmesan cheese for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining olive oil. Add the garlic, zucchini, and bell pepper, cooking for about 3-4 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes, until slightly softened.
- Combine the pasta and shrimp: Add the cooked pasta and shrimp to the skillet, tossing to combine. Sprinkle in Italian seasoning and adjust with salt and pepper as needed.
- Serve: Garnish with fresh basil and Parmesan cheese for added flavor and serve immediately.
The Shrimp Primavera Pasta is a fresh and colorful dish that’s perfect for spring and summer. The light, olive oil-based sauce allows the natural flavors of the shrimp and vegetables to stand out, while the Italian seasoning adds a hint of herbal warmth. This pasta is a healthy yet indulgent choice, offering both flavor and nourishment in every bite.
Note: More recipes are coming soon!
