shrimp alfredo half & half
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.
prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- MARINARA SAUCE
- 1/4 cup olive oil, extra virgin
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons fresh thyme or 1 tablespoon dried
- 1/2 medium carrot, grated
- 2-28 ounces cans peeled whole tomatoes, crushed by hand and juices reserved
- - kosher salt to taste
- ALFREDO SAUCE
- 1/4 cup butter, unsalted
- 1/2 cup heavy cream
- 1/3 cup parmigiano-reggiano, fresh, grated
- - kosher salt to taste
- dash garlic powder with parsley
- dash onion powder
- 1 1/2 pounds medium shrimp, peeled and deveined
- SHRIMP
- 2 tablespoons butter, unsalted
- 1 tablespoon olive oil, extra virgin
- 1 pound fettuccine pasta, cooked and drained
How To Make shrimp alfredo half & half
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Step 1MARINARA 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.
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Step 2Cook 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.
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Step 3In 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.
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Step 4Mix together equal parts of marinara and Alfredo sauce. Add cooked shrimp and serve over fettuccine.
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Step 5NOTE: 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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