‘Better Than Olive Garden’ Seafood Alfredo

I absolutely love Olive Garden, but I after creating this recipe for Better Than Olive Garden Seafood Alfredo… I rarely go anymore because mine is better! 
 Better than Olive Garden Seafood Alfredo

I love Olive Garden.  Like – really love it.  It’s all my dear mother’s fault. She took me there for the first time.  She got me hooked on their Seafood Alfredo.  She got me into the habit of dipping my breadsticks upside down to dip in their ah-mazing Alfredo sauce (which if you don’t eat yours upside down, you are not getting all the true buttery garlicky flavors on your tongue).  I love you, Mama – but you have created an Olive Garden addict.  ;)

You see though – my father instilled something into me to counteract it.  He says, ‘Now Crystal, don’t be spending money on things you can do yourself for a whole lot cheaper’.  Daddy is a wise man.

To curb my Olive Garden addiction – and to keep my wallet from anorexia – I have created a copycat rendition of their Seafood Alfredo.

When I first served it, my husband downright raved about how mine was SO much better than Olive Gardens’.  And, no disrespect to the OG – but I have to agree.

So here it is y’all – my recipe for ‘Better Than the Olive Garden’ Seafood Alfredo.


Serve alongside my copycat Olive Garden breadsticks!
5.0 from 2 reviews
'Better Than Olive Garden' Seafood Alfredo
  • 16oz fettuccine noodles
  • 1 pound scallops
  • 1 pound small shrimp, deveined – shells & tails removed
  • 1 stick butter
  • 4 tablespoons olive oil
  • 5 garlic cloves, minced
  • 4 cups heavy cream
  • ¼ teaspoon black pepper
  • 1.5 cups shredded Parmesan cheese
  • 1¾ cups shredded Mozzarella cheese
  1. Preheat a skillet on medium-high heat. Add 2 tablespoons olive oil and saute the scallops for about 6 minutes. Stir in the shrimp & cook for an additional 4-5 minutes, or until done. Remove from the pan & set aside.
  2. Melt the butter in a large saucepan with the remaining 2 tablespoons of olive oil over medium heat. Add the garlic, cream, & pepper. Cook for about 5 minutes, whisking often.
  3. Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes!
  4. Add the mozzarella cheese and stir until smooth, continuing to stir frequently.
  5. While the sauce cooks, boil the fettuccine noodles according to package directions. Place the pasta on serving plates, and top with the Alfredo sauce and seafood OR just combine it all together in a large pot.
  6. **This does make a little bit more sauce than you need. I did this on purpose because I like to put a little in a small bowl to dip my breadsticks in. My Olive Garden copycat breadstick recipe is listed on the blog here!***


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  • this looks amazing. Im making this for dinner one day next week!

  • I made this for dinner last night, and we loved it. I added more cheese to the sauce than it called for, and also salt and more pepper. I’ve tried other alfredo recipes, but they certainly don’t measure up to this recipe!

  • Robin McCown

    I made this tonight. Mine was a little bit grainy, probably because I used pre-grated parmesan cheese. The taste was amazing, though! Next time I will buy a block of parm cheese. I made a half batch and it made enough for me and my husband with one serving left for lunch tomorrow. I will definitely make this again. It would also be good with just shrimp.

    • Leslie

      I made this for dinner last night. Everything was going well until I added the mozzarella cheese. My sauce became very grainy which was a shame because the flavor was great. Maybe using part-skim was the mistake. I haven’t seen mozzarella as an ingredient in alfredo sauce before so I’ll probably omit it next time.

  • Mike Jones

    wow!!! Thank you so much!! Olive Garden who???

  • Janelle

    This was my 3rd attempt at making seafood alfredo. The two previous recipes were too complicated, but this one came out great:) This recipe was very easy to follow and I can’t wait to make it again.

  • rickg62

    Going to attempt this. Believe it or not I get this at the Cancer Treatment Centers of America in Tulsa. It’s excellent.

  • acasias

    Trying this tonight for my vday dinner for my husband… super exited! i bought everything i need already! Thank you. I will let you know how it came out.

  • Priscilla

    Made this multiple times for dinner. My man raves to everyone about how its better than olive Garden’s. Thxs for this its sooooo delish.

  • Shannon

    How many servings does this recipe make?

  • Ruth Crates

    If you have priced scallops recently, it’s probably cheaper to eat at Olive Garden!

    • Berneice Woodson

      oh yea there are 18.99 a lb

    • G

      Double up on Shrimp!

    • Cathie Scott Bergfels- Brown

      I found scallops for $10 lb. was very happy about that’

  • G

    Has anyone calculated the nutritional information for this dish? I would’ve, but day late dollar short, so I forgot about it.

  • sherika

    This was soo delicious and super easy to make. I did use extra cheese and also jumbo shrimp instead of small ones. Soo much better than jar alfredo sauce.

    • I’m so glad you loved it!

  • Real American

    Found this and loved it; but it cost $22.50 for the ingredients today which is late 2014, but serving wise brings it down to $3-4 a serving. Cheap for a delicious main course this good. I served mine with a hot baguette, and a small side salad with gorgonzola and pears; and it was a meal to love. will make many more times. I kept sauce in fridge for a week and reheated in double boiler for a repeat the next week. Just make new pasta.

  • LT

    I made this recipe as well with similar results to yours. Too hot, or too long with the cheese, or a combo of both. Melting butter without burning it. Similar technique here. 2nd time was a charm.

  • Danielle

    My children agree that this is better than Olive Garden. Thanks for sharing.

  • April Azevedo

    Your rec he was amazing my children loved it. The only thing is is I made a couple of changes and it was actually by accident. So I had bought the heavy whipping cream like a week before I was going to make it and ended up using some of it in my coffee so I was shy half of the 32 ounces so to supplement I had silk cashew milk and I supplemented the other 16 ounces with cashew milk. Then instead of using the five garlic cloves I just did 2 tablespoons of the pre minced garlic. I also used 1-8 ounce container of Kraft three cheese parmesan blend instead of using fresh parmesan Anyways these little changes and it was absolutely amazing. Thank you for sharing

    • April Azevedo

      Sorry for typos I was using Google to talk while I was making dinner. It was supposed to say your recipe was amazing

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