This is the authentic Carrabba’s Italian Grill Alfredo sauce recipe from Carrabba’s Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It’s super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.
Carrabba’s Alfredo Pasta with Scallops
This is the authentic Carrabba's Italian Grill Alfredo sauce recipe from Carrabba's Italian Grill Cookbook (with a minor tweak), and it is our favorite homemade Alfredo sauce! You can serve this sauce with any pasta and protein/veggie of choice. It's super quick and easy to make! This Alfredo sauce can be made up to 2 hours in advance and stored at room temperature, covered. This recipe makes enough Alfredo sauce to perfectly coat 1 LB pasta.
In a medium saucepan, melt 4 TBS unsalted butter on medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. (The garlic is optional, not a part of the cookbook recipe but my addition).
Add in 1 cup heavy cream and 1 cup whole milk. Bring to a simmer, stirring occasionally so the mixture doesn't boil over. Simmer until slightly reduced, about 2-3 minutes. Sprinkle in salt and pepper to taste.
Add in 1 cup freshly shredded parmesan cheese. Mix well and take off the burner. This last step is optional and my addition to the original Carrabba's Italian Restuarant cookbook recipe. In my opinion it takes the Alfredo sauce to a whole new level of flavor!
Melt 2-3 TBS butter in a large pan over medium heat. Add scallops to the pan, spreading them all out for even cooking. Drain out any water that accumulates in the pan while scallops are cooking.
Cook the scallops about 5 minutes on one side, then gently flip them and cook an additional 5 minutes or so on the other side. The key to perfectly cooked scallops is golden on the outside and tender (not overcooked) on the inside.
Add desired number of scallops to each plate of Alfredo pasta and serve!
You can add scallops, any protein or veggie of choice to this Alredo pasta dish!
2Anchovy Fillets in oiloptional, drained and finely chopped
1/4CupHearty Red Winesuch as Citra Montepulciano
128 oz.Can Whole Tomatoes in juice
1/2tspHot, Crushed, Red Pepper Flakes
1/4tspGround Black Pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic and cook. Stirring occasionally until garlic is fragrant for about 1 minute.
Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, ground pepper and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
This Marinara Sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.