Olive Garden Vino Bianco
The Olive Garden Vino Bianco recipe combines white wine, heavy cream, and fresh ingredients to create a rich and creamy sauce perfect for pairing with pasta, chicken, shrimp, or vegetables. This indulgent dish offers the perfect balance of acidity from the wine, creaminess from the heavy cream, and savory flavors from garlic, shallots, and Parmesan cheese. It’s a restaurant-style dish you can easily recreate at home, ideal for a weeknight dinner or special occasion.
Equipment
- 1 large skillet (for sautéing and cooking the sauce)
- 1 Wooden Spoon or Spatula – For stirring
- 1 measuring cup (for measuring the wine and cream)
- 1 knife (for chopping garlic and shallots)
- 1 cutting board (for chopping ingredients)
- 1 grater (for grating Parmesan cheese)
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium shallot diced
- 1 cup white wine dry white wine like Chardonnay or Pinot Grigio
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper freshly cracked, to taste
Instructions
Step 1: Sauté Garlic and Shallots
- Heat olive oil in a large skillet over medium heat. Add minced garlic and diced shallots, sautéing for 2-3 minutes until fragrant and the shallots become soft and translucent. Be careful not to burn the garlic.
Step 2: Deglaze with White Wine
- Add 1 cup of white wine to the skillet, stirring to deglaze the pan. Let it simmer for 2-3 minutes, allowing the wine to reduce slightly and concentrate its flavors.
Step 3: Add Cream and Butter
- Lower the heat to medium-low. Stir in the heavy cream and butter, cooking for an additional 3-5 minutes until the butter has melted and the cream combines into a smooth, velvety sauce.
Step 4: Season the Sauce
- Add 1/2 cup of chicken broth to the sauce, and season with salt and freshly cracked black pepper. Stir well and let the sauce simmer for another 3-5 minutes, thickening slightly as the flavors meld.
Step 5: Add Parmesan Cheese
- Stir in 1/4 cup of grated Parmesan cheese, allowing it to melt into the sauce. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Step 6: Serve
- Once the sauce is thickened and creamy, serve it over your favorite pasta or protein, such as grilled chicken or shrimp. Garnish with freshly chopped parsley, if desired, and enjoy!
Notes
- Wine Selection: Use a dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio. Avoid sweet wines as they can alter the flavor profile of the sauce.
- Cream: If you prefer a lighter version, you can replace the heavy cream with half-and-half or a lighter cream alternative, though this will change the texture.
- Protein Options: This sauce is versatile and can be served with grilled chicken, shrimp, or vegetables. If using shrimp, sauté them separately and add them to the sauce once it’s ready.
- Pasta Pairing: Serve the sauce with pasta varieties like fettuccine, linguine, or spaghetti, or even toss in roasted vegetables for a lighter, vegetarian version.
- Make Ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to restore the sauce's smoothness.