SHRIMP ALFREDO WITH HALF AND HALF RECIPES

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.

Steps:

• 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.
• 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.
• 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.
• Mix together equal parts of marinara and Alfredo sauce. Add cooked shrimp and serve over fettuccine.
• 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.