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.

bowls of baked shrimp pasta

What Makes Olive Garden Baked Parmesan Shrimp so Good

Don’t you just 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 in a heavy cream sauce but the shrimp and tomatoes give it a fresh and light feel.  The Parmesan sauce is so easy to make, you will quickly put this sauce together. The breadcrumbs are not pictured in the video below, but you can add those in. 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?

penne pasta, medium sized shrimp, Parmesan cheese, tomatoes and more

What Size of Shrimp Should I Use

This recipe doesn’t call for a specific size of shrimp but it’s a good idea you 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 it thaws, 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.

baked Parmesan shrimp and pasta

How to Make Olive Garden Baked Parmesan Shrimp

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.

Here’s what you need:

  • Pasta
  • Butter
  • Heavy Cream
  • Parmesan Cheese
  • Shrimp
  • Roma Tomatoes
  • Parsley
  • Breadcrumbs

Prepare the pasta first and set aside.  Then make the sauce by combining the heavy cream and butter in a saucepan.  Stir in the parmesan cheese and season with salt & pepper.  Combine the pasta and sauce and distribute evenly into individual casserole dishes.  Add the cooked shrimp and sprinkle with breadcrumbs and bake until cooked through.

  • 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.
  • If you like it a little more crunchy, add breadcrumbs, melted cheese, and parmesan cheese in a bowl and mix .together.  Add to the top of the casserole dish before putting in the oven

Looking for more great Olive Garden Recipes? Check out these Olive Garden Copycat Recipes

Olive Garden Three Meat Sauce
Favorite Olive Garden Recipes
Olive Garden Shrimp Caprese

What is your favorite shrimp recipe?  Let us know in the comments below!  Remember to share your creations by TAGGING US ON INSTAGRAM.  And don’t forget to sign up for our newsletter below so you don’t miss any copycat recipes!

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pasta with parmesan shrimp

 

pasta with parmesan shrimp

Olive Garden Baked Parmesan Shrimp

Olive Garden Baked Parmesan Shrimp is an easy shrimp recipe you will love to prepare for dinner.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Seafood Recipes, Shrimp Recipes
Servings: 4
Calories: 1148kcal

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.
  • Optional step - Bread Crumbs Combine bread crumbs, melted butter, and Parmesan cheese in a bowl. 
  • Stir to coat bread crumbs. Sprinkle bread crumbs (if desired) onto casserole dish, place several pieces of shrimp onto casserole, and place in the oven. 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

Recipe Tips for the Cook

  • 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.
  • If you like it a little more crunchy, add breadcrumbs, melted cheese, and parmesan cheese in a bowl and mix .together.  Add to the top of the casserole dish before putting in the oven
  • You can bake any left over 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?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Nancy

    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.

  2. Tracy

    5 stars
    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?

  3. Gina

    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!!!

  4. SAMUEL

    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.

  5. Rhonda

    Sorry it’s 2am not thinking ,after I typed the question I realised your right – I was thinking 1/4 c not 4 oz .

  6. Rhonda

    On the video you used a full stick of butter , yet in the recipe you only call for 4oz what is correct ?

  7. Ashley

    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)

  8. pjmerc

    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.

  9. Barbara

    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.

  10. DM

    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?

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