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.

Carrabba’s Alfredo Pasta with Scallops

sofiyababinov
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.
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 4 TBS Butter unsalted
  • 1 Cup Heavy Cream
  • 1 Cup Whole Milk
  • 1 Garlic Clove minced
  • 1 Cup Shredded Parmesan Cheese
  • Salt/Pepper to taste
  • 1 LB Pasta of choice

Scallops (Optional)

  • 2 LB Wild Caught Sea Scallops
  • 2-3 TBS Butter
  • 1/4-1/2 tsp Salt

Instructions
 

  • 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!

Scallops Recipe:

  • 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!

Notes

You can add scallops, any protein or veggie of choice to this Alredo pasta dish!
Keyword 30 minutes, easy, Italian, restaurant, seafood

Carrabba’s Restaurant Marinara Sauce

The official Carrabba’s Italian Restaurant Marinara Sauce from the Carrabba’s cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.

Carrabba’s Restaurant Marinara Sauce

sofiyababinov
The official Carrabba's Italian Restaurant Marinara Sauce from the Carrabba's cookbook. Great for a pasta sauce or to use as a dip for appetizers like mozzarella sticks or fried calamari.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Sauce
Cuisine Italian

Ingredients
  

  • 2 TBS Extra Virgin Olive Oil
  • 1 Small Yellow Onion finely chopped
  • 2 Scallions both white/green part, finely chopped
  • 2 Anchovy Fillets in oil optional, drained and finely chopped
  • 4 Garlic Cloves minced
  • 1/4 Cup Hearty Red Wine such as Citra Montepulciano
  • 1 28 oz. Can Whole Tomatoes in juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Hot, Crushed, Red Pepper Flakes
  • 1/4 tsp Ground Black Pepper

Instructions
 

  • 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.

Notes

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.
Keyword easy, Italian, Marinara, restaurant, Sauce