Red Lobster garlic linguine alfredo copycat recipe
Recreate Red Lobster’s creamy garlic alfredo at home in about 15 minutes. This copycat recipe uses butter, garlic, heavy cream, and Parmesan tossed with linguine, and it works just as well with leftover cooked pasta.
By Alex Rivera, Head of Menu Research | Prices Verified September 2026 Against the Taco Bell App
Lobster Price Guide is an independent, third-party guide to Red Lobster menu prices. We are not affiliated with, endorsed by, or operated by Red Lobster or its parent company. This recipe is our own copycat version, not an official Red Lobster recipe.
Red Lobster’s garlic alfredo sauce is what makes dishes on the Red Lobster menu like shrimp linguine alfredo so rich. This homemade version gets you close to that same flavor in about 15 minutes using ingredients you likely already have on hand, and it comes together whether you are starting from freshly boiled linguine or using up noodles from last night.
Also visit: Red Lobster Menu with Prices
Recipe overview
| Prep time | Cook time | Total time | Servings |
| 5 minutes | 10 minutes | 15 minutes | 4 |
Ingredients
- 12 oz linguine (freshly cooked or leftover, see note below)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for serving
Instructions
1. Boil the linguine in well salted water until just al dente. Save about 1/4 cup of the pasta water, then drain. If using leftover cooked pasta, skip this step and warm it briefly in the sauce instead.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until it smells fragrant. Watch it closely so it does not brown.
3. Pour in the cream, then add the salt and pepper. Let it bubble gently for 2 minutes so it starts to thicken.
4. Turn the heat down to low. Add the Parmesan a handful at a time, stirring until each addition melts before adding more.
5. Add the drained linguine to the pan and toss until every strand is coated. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.
6. Top with parsley and extra Parmesan, then serve right away.
Notes and troubleshooting
- Grate your own Parmesan. Pre shredded cheese contains anti caking starch that can make the sauce grainy instead of smooth.
- Keep the heat low once the cheese goes in. High heat is the most common reason the sauce turns oily or separates.
- If the sauce comes out watery, it likely was not simmered long enough before the cheese went in. Let it bubble a bit longer next time before adding the Parmesan.
- For an extra thick, richer sauce, stir in an ounce of softened cream cheese along with the Parmesan.
- Serve it right away. Alfredo sauce thickens fast as it cools, so plate it as soon as the pasta is tossed.
Storage and reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring in a splash of cream or milk to bring the sauce back together. Microwaving tends to make the sauce separate, so stovetop reheating is worth the extra few minutes.
Add-ins to try
Grilled chicken or garlic shrimp both work well stirred into this sauce if you want to turn it into a full entree closer to what you would order at Red Lobster. Broiled scallops are another easy addition if you want to stretch it into a heartier seafood dinner. If you are adding shellfish, double-check our ingredients and allergens page for anyone at the table with a shellfish allergy.
Frequently asked questions
What is linguine alfredo
Linguine alfredo is pasta tossed in a rich sauce made from butter, cream, and Parmesan cheese. The linguine, a long flat noodle, holds the creamy sauce well without being as wide as fettuccine, the noodle used in the original Roman version of alfredo.
Do garlic and alfredo go together
Yes. Classic alfredo is built from just butter, cream, and Parmesan, but garlic is one of the most common additions and gives the sauce more depth without overpowering the cheese. Most restaurant versions, including Red Lobster’s, include garlic.
Is linguine good for alfredo
Yes. Linguine’s flat shape gives the sauce more surface area to cling to than a round noodle like spaghetti, and it holds up well to a rich, creamy sauce without going limp as fast as thinner pasta can.
What is garlic linguini alfredo at Red Lobster
It is a menu item listed under Biscuits and Extras rather than as a full entree, described on the official menu as creamy garlic Alfredo sauce served over a bed of linguini. At one location it was priced at $7.99 with 540 calories, though pricing and availability vary by restaurant.
Is this an official Red Lobster recipe
No. This is an independent copycat recipe developed to taste similar to Red Lobster’s garlic alfredo sauce. Red Lobster has not published its actual recipe.
Can I make it ahead of time
Alfredo sauce is best served fresh, since it thickens quickly as it sits. If you need to reheat it, warm it slowly over low heat and add a splash of cream or pasta water to loosen it back up.
What pasta works best
Linguine is the classic choice for this style of alfredo, though fettuccine works just as well if that is what you have.
Can I use leftover pasta instead of cooking it fresh
Yes. Warm the leftover pasta briefly in the sauce instead of tossing in freshly drained noodles, adding a splash of water if it needs loosening up.
Final thoughts
This copycat sauce is an easy way to bring that Red Lobster flavor home on a weeknight. If you want the real thing, or want to see what else is on the pasta menu, check current prices before your next visit, and save room for dessert.
Price disclaimer: All prices and calorie counts on this page are estimated averages gathered from published menus and location data. Actual prices and availability vary by restaurant, state, and season. Confirm current pricing at your local Red Lobster before ordering.
