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.
Provided by Marsha Gardner
Categories Seafood
Number Of Ingredients 20
Steps:
- 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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