Olive Garden Baked Parmesan Shrimp
Bring together a creamy parmesan sauce, shrimp, breadcrumbs, and fresh chopped tomatoes and you have this wonderful Olive Garden Baked Parmesan Shrimp. It’s one of our most popular shrimp recipes because it’s light, fresh and takes less than 30 minutes to prepare.
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What Makes Olive Garden Baked Parmesan Shrimp so Good
Don’t you love a dish that looks much fancier than it is to prepare? I do. This Olive Garden Baked Parmesan Shrimp is one of those recipes.
It’s made with a heavy cream sauce, but the shrimp and tomatoes give it a fresh, light feel. The Parmesan sauce is so easy to make that you will quickly put this sauce together.
The breadcrumbs are not shown in the video below, but you can add them. They add a nice crunch to this pasta dish.
It’s served in individual casserole dishes, so it makes a lovely presentation. Best of all, you can prepare this in about 30 minutes. Did I mention it was easy?
What Size of Shrimp Should I Use
This recipe doesn’t call for a specific size of shrimp, but it’s a good idea to know what you are getting when you go shopping.
- You will notice a number on the bag or at the butcher counter when you go shopping for shrimp. The higher the number, the smaller the shrimp. The smaller the number, the larger the shrimp.
- This recipe calls for the shrimp already cooked. You can buy shrimp already cooked and then it will already be peeled and deveined.
- If you choose to buy shrimp uncooked, it’s a good idea to buy it frozen in a bag. This will give you options for other shrimp recipes, and it’s usually cheaper. Just soak the shrimp in lukewarm water until they thaw, then peel and devein the shrimp yourself. The easiest way to cook the shrimp is to saute it in olive oil or butter until it turns opaque with a pearly pink color and bright-red tails (just a few minutes). Season with salt & pepper if you choose.
When it comes to making shrimp recipes, it usually doesn’t mean hours in the kitchen. This recipe takes under 30 minutes to make, and it’s delicious.
Ingredients
- Pasta – Serves as the base and holds the creamy sauce
- Butter – Adds richness and depth to the cream sauce
- Heavy cream – Creates a smooth and velvety Parmesan sauce
- Parmesan cheese – Melts into the cream and adds savory flavor
- Shrimp – Brings sweetness and a tender bite to the dish
- Roma tomatoes – Add freshness and acidity as a garnish
- Parsley – Provides color and a bright herbal note
Optional Topping
- Parmesan cheese – Enhances flavor and creates a golden topping
- Breadcrumbs – Add crunch and texture
- Butter – Helps the breadcrumbs brown
How to Make Olive Garden Baked Parmesan Shrimp
- Cook pasta according to package instructions, then place it in a large bowl.
- In a medium-size saucepan, combine butter and heavy cream. Heat until the butter is melted completely and the mixture comes to a simmer.
- Add Parmesan cheese into the pan and stir until melted.
- Season with salt and white pepper if desired.
- Add the sauce to the pasta and mix until evenly coated. Pour pasta into small casserole dishes.
- Place several pieces of shrimp on top of the pasta.
- Optional step: Combine breadcrumbs, melted butter, and Parmesan cheese in a bowl. Sprinkle on top of pasta.
- Bake at 350 degrees until the shrimp is cooked and all is heated through.
- Garnish with chopped tomatoes and parsley if desired.
Recipe Notes
- This dish is served with shrimp, but if you don’t like shrimp, you could easily use chicken, sausage, or perhaps even some crab meat.
- Use any pasta that you have on hand. It’s also an excellent recipe for using up small bits of pasta you may have leftover from other recipes.
- If you like it a little crunchier, add breadcrumbs, melted cheese, and parmesan to a bowl and mix. Add to the top of the casserole dish before putting it in the oven.
Storage and reheating instructions
- Refrigerator Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating Method: Warm gently in a covered dish in the oven or on the stovetop. Add a splash of cream if needed to loosen the sauce.
- Freezing: Not recommended due to the dairy based sauce, which may separate when thawed.
More Olive Garden Copycat Recipes
- Chicken Margherita
- Chicken Scampi
- Italian Margarita
- Italian Meat Sauce
- Minestrone Soup
- Peach Cheesecake
- Toasted Ravioli
- Zuppa Soup
Favorite Shrimp Recipes
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Olive Garden Baked Parmesan Shrimp
Creamy Parmesan pasta topped with tender shrimp, tomatoes, and buttery breadcrumbs. A quick Olive Garden style dish ready in under 30 minutes.
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Servings : 4
Ingredients
- 8 ounces pasta cooked according to package directions
- 4 ounces butter
- 1 pint heavy cream
- 8 ounces Parmesan cheese
- 8 ounces shrimp cooked, peeled, and deveined
- 1 Roma tomato cut into small pieces
- 2 teaspoons parsley chopped
- 2 tablespoons breadcrumbs
- 2 teaspoons Parmesan cheese
- 1 tablespoon butter melted
Instructions
- Preheat oven to 350 degrees.
- In a medium-size saucepan, combine butter and heavy cream. Heat until butter is melted completely and the mixture comes to a simmer.
- Add Parmesan cheese into the pot and stir until melted. Season with salt and white pepper if desired.
- Place cooked pasta in a bowl, and stir in sauce, mix to coat pasta evenly. Pour pasta into 2 or 3 small casserole dishes.
- Place several pieces of shrimp onto casserole dishes, and place in the oven.
- Optional step: Combine bread crumbs, melted butter, and Parmesan cheese in a bowl. Sprinkle bread crumbs onto casserole dishes.
- Bake until all is heated through.
- Garnish with chopped tomatoes and parsley if desired.
- If you have any leftover pieces of shrimp, simply bake them in a small buttered dish, and enjoy with your meal.
Video
Notes
- This dish is served with shrimp, but if you don’t like shrimp, you could easily use chicken, sausage, or perhaps even some crab meat.
- Use any pasta that you have on hand. It’s also a great recipe to be able to use up small bits of pasta that you may have leftover from other recipes.
- You can bake any leftover pieces of shrimp in a small buttered dish.
Nutrition
Calories: 1148kcal | Carbohydrates: 51g | Protein: 43g | Fat: 86g | Saturated Fat: 53g | Cholesterol: 412mg | Sodium: 1669mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2978IU | Vitamin C: 3mg | Calcium: 864mg | Iron: 3mg
Tried This Recipe?Leave a comment and rating to let people know how you liked it! Tag me on Instagram @copykatrecipes
Course: Main Course
Cuisine: Italian
Calories per serving 2306?
Is this correct?
Please advise.
Thank you
Ann
Yes, the portions are fairly large.
The only thing i do not have on hand is the heavy cream. Can i use almond milk creamer?
You can try!
You can blend 1/3 cup of melted, unsalted butter (not I Can’t Believe It’s Not Butter, margarine, etc.) with 2/3 cup of whole milk and it will yield 1 cup of heavy cream.
❤❤❤
Stephanie, I’m curious about the nutritional values. Is the 104 carbs for the entire dish, or is that for one single serving? I am a diabetic, and I have to count carbs in order to give myself the proper amount of insulin. 104 carbs is equivalent to four meals for me.
The nutritional value represented on the website are per serving. I designed the whole recipe to be 2 servings.
I wanted to ask the same thing. 104 carbs sounds like all the ingredients together. The cream might be the cause but I’d use skim milk and cornstarch instead to thicken the sauce. 1.5 tsp cornstarch to 1/2 cup milk is my recipe
I bet most of the carbs are the noodles. Heavy cream doesn’t have carbs
The carbs are in the pasta and the bread crumbs.
Hi – I’m not used to shrimp recipes, but my kids love shrimp. So you how long do you cook this dish once you add the shrimp on top of the pasta?
This is my second time making it! I actually requested my children make it FOR me for Mothers Day!
Makes the perfect homemade gift ever!!!
I am so glad you liked it!
Can I double this and freeze?
Thank you for this recipe! I still struggle cooking for only two now. This works beautifully.
My granddaughter made this and it was a hit……lot cheaper than Olive Garden!
CAPS LOCK FOR EASY REASY FOR ME.
AFTER WATCHING YOU VIDEO I DID IT, BUT I COOKED MY SHRIMPS WITH OLIVE OIL, GARLIC, TOMATO, BAILY, PAPPRIKA SALT AND PEPPER AND ADDED TO YOUR RECIPE, WAS GREAT…THANKS.
Do we use a stick of butter or 4oz?
Most sticks are 4 ounces. Please use 4 ounces of butter, this is also about 1/2 a cup.
Sorry it’s 2am not thinking ,after I typed the question I realised your right – I was thinking 1/4 c not 4 oz .
No worries. I know the conversions of butter can be confusing. I need to get away from saying sticks and only refer to butter by weight.
On the video you used a full stick of butter , yet in the recipe you only call for 4oz what is correct ?
I usually buy pounds of butter that come in 4 sticks. The butter I buy is 4 ounces per stick.
Can you make this in a large casserole dish if making for a larger family if you don’t have small ramekins? (Beginner cook here)
Yes, you can. Just watch it more closely in the oven so the shrimp doesn’t over cook.
Just had this at Olive Garden and KNEW you would be able to help me recreate the yumminess!!! Thank you.
I hope you enjoyed the dish.
What’s a good alcohol side drink with this
I think wine, like a glass of riesling, would be good.
I loved this too at olive garden. I am going to try this tonight!
Let me know how it goes.
love this at olive garden, cant wait to try it at home, I am going to be looking for more shrimp dishes
Thank you. I hope you enjoy this one.
This has become one of hubby’s fav recipes. I tried it at Olive Garden and I always try to make food at home that I like at a restaurant.
How many servings would you say this is?
It serves about 2 large portions.
Love, Love, Loved It! I will definitely make it again. Very easy. It tastes just like Olive Garden’s recipe. Might try it with some crab meat next time.
I am happy to hear you enjoyed this recipe. I bet it would be great with crab!
What was the use of the cream? It appears that the pasta was scooped out and the ramekin was not filled with the sauce prior to baking. Did I miss a step?
It was used in the sauce. I mixed the pasta and the sauce, and then put that into the ramekin and baked it.