Olive Garden Shrimp Alfredo

12 ounces medium-sized shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 teaspoon chopped garlic
12 ounces dry pasta

Alfredo Sauce

2 cups heavy cream
4 ounces butter
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder optional


Saltwater for pasta in a large pot, and bring to a boil.
Cook pasta for the time recommended on the pasta.


Season shrimp with salt and black pepper.
Sauté shrimp by adding butter to a pan over medium heat. When the pan is hot add chopped garlic and sauté for about 30 seconds.
Sauté shrimp on each side for about 2 to 3 minutes. The shrimp should be pink.

Alfredo Sauce

Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form.
Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk.
Place cook pasta into a large bowl.
Add cooked shrimp and alfredo sauce.
Toss together.


Do not allow the pasta to over cook. The residual heat in the pasta will help it finish cooking.
Do not allow the shrimp to over cook, it will become rubbery. Wait until it is just pink.
Do use a block of Parmesan cheese that you grate for best results.
If your alfredo sauce is thin, add a couple of tablespoons of cream cheese to it to make it thicker.