Bistro 331: Shrimp Fettucine Alfredo

I don't know what was worst, me craving pasta or me just wanting to use the pasta machine. Either way, I had some ingredients left over from Friday night's dinner so that was the inspiration to this dinner. Most of the time I'll make this dish using chicken but shrimp's not a bad alternative and goes great with this cream sauce. This recipe will probably yield 2 small portions or 1 large portion.

Pasta ingredients:

1/2 cup semolina flour
1 large egg
1/2 teaspoon salt
1/2 tablespoon water
1/2 teaspoon extra virgin olive oil

Alfredo ingredients:

1/2 - 3/4 cup heavy cream
1/2 cup white wine (I like Pinot Grigio)
1 teaspoon olive oil
1/2 teaspoon lemon juice
1/4 zest of a lemon
1 small shallot (thinly sliced)
2 garlic gloves (minced)
Pinch of kosher salt
Pinch of freshly ground black pepper
3 tablespoon grated Parmesan cheese
3 sprigs curly leaf parsley (finely chopped)
Several thin slices of fresh Parmesan cheese
10 medium shrimp (peeled)

Alfredo directions:

Add oil to sauce pan or skillet and bring to medium heat. Then add shallots and garlic, once shallot becomes translucent add wine and let it reduce down halfway. Add cream and grated Parmesan cheese and continue stirring the mixture. Add lemon zest and juice while stirring. Add salt and pepper to taste. Once pasta is finished cooking add shrimp to the sauce first and let that cook through halfway before adding pasta noodles to the sauce. Cook noodles in sauce for at least 2-3 minutes and finish off with parsley and freshly sliced Parmesan cheese.

Pasta directions:

Create a bowl in the middle of the flour and add beaten egg. Continue to slowly add flour to egg and mix until the egg has absorbed most of the flour. Continue kneading dough and add water and oil. Knead dough for another 3-5 minutes and create a ball. Wrap dough in plastic wrap and let it chill in the refrigerator for about an hour.

Once dough has rest for an hour lightly dust your counter space with some flour (all purpose is fine) and roll out dough to about 12 inches long and then flatten dough so that it can be easily rolled in the pasta machine. Start with the setting width of 1 and lightly dust with flour as you increase your number, I like to finish my dough at number 6. Then simple place the flatten dough in the fettuccine cutter. If you're doing it by hand simply roll the dough out length wise but remember to dust the dough and your rolling pin so that it doesn't stick and end up tearing the dough. Fold the dough into layers and then cut the noodles with a knife. Remember to keep lightly dusting the noodles after each cut.

In a stock pot add water and bring to a boil. Once water comes to a rolling boil add pasta noodles and let it cook for 1-2 minutes. Place noodles in stainer and let all of the water strain out before adding noodles to the sauce.