Real Recipes From Real Home Cooks ®

shrimp alfredo half & half

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

I had this dish in Tuscaloosa, AL when we first moved to Alabama. It was so good that I had to make my own. The restaurant closed a short time later and I have never seen this particular dish anywhere else. The marinara sauce cuts the richness of the alfredo sauce and the shrimp adds a special sweetness.

(1 rating)
yield 6 serving(s)
method Stove Top

Ingredients For shrimp alfredo half & half

  • 1/4 c
    olive oil, extra virgin
  • 1 md
    onion, diced
  • 4 clove
    garlic, minced
  • 3 Tbsp
    fresh thyme or 1 tablespoon dried
  • 1/2 md
    carrot, grated
  • 2-28 oz
    cans peeled whole tomatoes, crushed by hand and juices reserved
  • kosher salt to taste
  • 1/4 c
    butter, unsalted
  • 1/2 c
    heavy cream
  • 1/3 c
    parmigiano-reggiano, fresh, grated
  • kosher salt to taste
  • dash
    garlic powder with parsley
  • dash
    onion powder
  • 1 1/2 lb
    medium shrimp, peeled and deveined
  • 2 Tbsp
    butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 1 lb
    fettuccine pasta, cooked and drained

How To Make shrimp alfredo half & half

  • 1
    MARINARA SAUCE: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
  • 2
    Cook the pasta according to the directions; drain. Place in a warm serving dish. You may want to add a little olive oil to keep the pasta from sticking. Cook butter, whipping cream, parmesan cheese and parsley in a separate pan. Add seasonings.
  • 3
    In large skillet melt butter and olive oil. Add shrimp in a single layer and saute` until pink on bottom side. Turn over and cook an additional 1-2 minutes.
  • 4
    Mix together equal parts of marinara and Alfredo sauce. Add cooked shrimp and serve over fettuccine.
  • 5
    NOTE: I keep marinara sauce on hand in the freezer for dishes like this. The Alfredo sauce comes together quickly as does the cooking of the shrimp. Makes a great company meal that will be sure to please.

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