Went to the Olive Garden for lunch with the family yesterday. I hadn't eaten there in such a LONG time. I tried the Zuppa Toscana soup which was good but I really liked the alfredo sauce my Grandma got. It was really garlicky and even had roasted garlic on top for a garnish with some toasted bread crumbs. It was delicious. A good thing I didn't order a whole entire plate of that for myself and just got the soup and salad. I was stealing the shrimp off her plate it was so good.
This garlicky shrimp alfredo bake is kind of similar to the dish at Olive Garden minus the bread crumbs and roasted garlic on top. Your breath will be so refreshing after you eat this dish, you'll want to eat a whole entire package of those thin mints they give you at Olive Garden after your dinner. 🙂
I know everyone is posting Thanksgiving meals right now, and I probably should too. I'd eat this for Thanksgiving dinner along with a slice of pumpkin pie for dessert.Print
This garlicky shrimp alfredo bake is kind of similar to the dish at Olive Garden minus the bread crumbs and roasted garlic on top.
- 10 oz. angel hair pasta
- 3 tbsp. light butter, divided
- 3 cloves garlic, minced
- 1 lb. medium or large shrimp, peeled and deveined
- 3 tbsp. chopped fresh parsley
- 2 tbsp. all-purpose flour
- 1 c. 2% milk
- ½ cup of low sodium chicken broth
- 1 c. part skim mozzarella, divided
- ¼ c. plus 2 tablespoons shredded Parmesan
- Freshly ground black pepper
- Preheat oven to 350 degrees.
- In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and return to pot.
- Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
- Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in ¾ cup mozzarella and ¼ cup Parmesan until creamy. Season with salt and pepper.
- Return shrimp to skillet. Add cooked angel hair pasta and toss until combined. (Add more milk if mixture is too thick.)
- Sprinkle with remaining ¼ cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
- Garnish with remaining tablespoon parsley and serve.
- Makes 6 servings, serving size: 1 cup.
myWW points: Blue 10; Green 12; Purple 10
- Category: Medium
- Method: Stovetop
- Cuisine: Italian
- Serving Size: 1 cup
- Calories: 345
- Sugar: 6
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 27
Keywords: garlic shrimp alfredo