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nouilles alfredo

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Shrimp

Nouilles Alfredo

This recipe is featured in the story, How 3 Culinary School Grads Found Success Outside of a Restaurant Kitchen, sponsored by Le Cordon Bleu.

Ingredients

  • For the Alfredo:
  • 12 ounces fresh pasta noodles
  • 2/3 cup butter
  • 1 clove garlic, minced
  • 1/3 cup crème fraiche
  • 1 cup freshly grated parmesan cheese
  • 2 teaspoons freshly cracked black peppercorns
  • 2 teaspoons lemon zest
  • Pinch of grated nutmeg
  • 1/3 cup reserved pasta water, as necessary
  • For the bacon-tomato shrimp:
  • 8 slices of bacon, chopped
  • 1 pound shrimp, peeled and deveined
  • 2 tomatoes, chopped
  • Handful of basil, chiffonade

Directions

  • For the Alfredo:
  • Bring a large pot of generously salted water to a boil. Cook the fresh pasta noodles until al dente, cooked through but still chewy. Reserve some of the pasta water.
  • Meanwhile, in a separate smaller pot melt the butter. Add the garlic and sauté briefly until it is fully aromatized. Add the crème fraiche and bring to a simmer. Stir in the parmesan cheese, pepper, lemon zest, and the nutmeg.
  • Add pasta and toss to coat, adding more pasta cooking liquid as needed, until the sauce blankets the noodles completely. Serve immediately, with extra parmesan.
  • For the bacon-tomato shrimp:
  • Cook the bacon in a large pot until crispy.
  • Add the shrimp and cook until the shrimp is just turning pink, being careful not to overcook.
  • Add chopped tomatoes and cook until they are just warmed and slightly tender.
  • Top each serving of Nouilles Alfredo with a portion of chopped tomatoes, crispy bacon, and sautéed shrimp. Sprinkle with fresh basil and serve.

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