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Shrimp Alfredo

FidelFidel Posts: 10,172
edited 7:39PM in EggHead Forum
Kinda sorta done on the egg - the shrimps were cooked out there. The rest was done on the cooktop.

Fresh made pasta rolled out to a #4 on the KA rollers. Nothing but flour, salt, and eggs.

The sauce was made by cooking down 1/2 a finely chopped onion, 6 large cloves of garlic (minced), 1/2 cup shrimp stock, a couple pats of butter, some heavy cream, salt, pepper, grated pecorino romano, chopped scallions, a pinch of corn starch, salt, pepper, and crushed reds as a garnish. Added the cooked shrimp to the sauce, tossed to combine and ladled over the pasta.

Good eats.

ShrimpAlfredo.jpg
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Comments

  • WessBWessB Posts: 6,937
    Don't personally eat many meals of that type..but that looks pretty dam good..
  • 2Fategghead2Fategghead Posts: 9,623
    Food looks great Rod. Like Wess said I don't eat much food like that but, should. Bet the noodles were great as well as the rest. :P
  • CrimsongatorCrimsongator Posts: 5,795
    Does shrimp alfredo cure hangovers?
  • Little StevenLittle Steven Posts: 28,817
    Looks pretty lame. Hope the kids ate it

    Steve 

    Caledon, ON

     

  • FidelFidel Posts: 10,172
    Nope, but a little nap during the race and a 2nd place finish by Smoke helped me feel a little better.
  • EGGARYEGGARY Posts: 1,222
    EGG or no EGG, that looks tasty. Now I am hungry for dinner.

    Bad thing for me, pasta is a no-no. I can't say no to seconds and I am trying to lose weight.


    gary
  • FidelFidel Posts: 10,172
    better than that plate of goat puke you tried to pass off as a "meal" the other night.

    If you can't afford any better meat than the legs the butcher was throwing out let me know and I'll see if I can help you out a little.
  • FidelFidel Posts: 10,172
    Thanks Gary. That's what I like about making my own - if you only make enough for a couple servings there are no seconds or leftovers. And there is no comparison to fresh pasta. From raw ingredients into the boiling water in ten minutes. Really good stuff.
  • FlaPoolmanFlaPoolman Posts: 11,675
    The pasta is what got me,, I gotta try to make it sometime but the kitchen would look like Steve was here
  • vidalia1vidalia1 Posts: 7,092
    Looks awesome....great cook. B)
  • TweetyTweety Posts: 455
    Oh my gosh, that looks like something from a magazine. Shrimp and pasta 2 of my favorite foods. Looks delicious!
  • Little StevenLittle Steven Posts: 28,817
    Which plate of goat puke do you refer to? I often cook goat puke. Never looks as bad as what you just posted though

    Steve 

    Caledon, ON

     

  • FrankCFrankC Posts: 414
    That looks really good, egg or not! Pasta from scatch just reminds me of going back to the old neighborhood. Thanks for the memories.

    fc
  • HossHoss Posts: 14,600
    Looks DELISH! I was watching Julia Child make pasta the other day.Seemed like a PITA to me.She stated that once you have tasted homemade pasta the work is MORE than worth it.Your thoughts??? Is it REALLY THAT much better.I'm guessin it is or you would'nt have done it. ;)
  • That looks awesome Fidel. Have been itching to get some of those pasta attachments for our Kitchen Aid mixer as well and your pics have me envious. Thanks for sharing!
  • stikestike Posts: 15,597
    You know. You have been awful mean to Fidel lately. not very friendly

    Of course, if it's some kind of inside joke between you too and everything is actually fine, well then it's still not nice because I wasn't in on it. :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    Just plain rude fidel. I remember when things were so much friendlier here..
    It was a Tuesday I think. Don't remember exactly. June 8th. 2005. Maybe 2006
    ed egli avea del cul fatto trombetta -Dante
  • Sounds soooo gooooodddddd :)

    but you aren't helping with diet :blink:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Rod I do eat stuff like that and it looks great!! Made it ALL in the Egg last year using a wok. Don't let Steve's rudness get to you. He's probably been drinking again and teed off about living in an ice cube!! :laugh:
  • MickeyMickey Posts: 18,644
    To make that pasta what kind of machine do you use?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • LDDLDD Posts: 1,225
    That's a great lookin meal. Fresh pasta is always nice and isn't tough to make at all. I've got an old school roller commercial one that was used in a restaurant. thing must weigh about 30 lbs... haha.

    stike wrote:
    Just plain rude fidel. I remember when things were so much friendlier here..
    It was a Tuesday I think. Don't remember exactly. June 8th. 2005. Maybe 2006

    would you like a bigger spoon to stir the pot with :laugh: :woohoo: ;)
    context is important :)
  • stikestike Posts: 15,597
    i know, i know.

    but, gee, come on.
    why do some get to stir it, but we reasonable people always have to be "reasonable"?

    i'm sick of folks being able to pounce on other for fabled transgressions, but 'we' always have to play nice, type a nice thought out response, try to hear them out, etc.

    when do i get to be a ranting irrational humorless barking mad harpy? :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • eenie meenieeenie meenie Posts: 4,393
    Decadent Fidel........but I like that! :laugh:
  • FidelFidel Posts: 10,172
    stike wrote:

    when do i get to be a ranting irrational humorless barking mad harpy? :

    every day of your life
  • FidelFidel Posts: 10,172
    What work?

    You take some flour, a little salt, and a few eggs. Mix them to combine then let the roller do the kneading for you. Honestly 10 minutes from cracking the eggs until I was dropping pasta into the water. Maybe less time, I didn't check the time.

    Takes less time and about 5% the cost of going to the store to purchase their "fresh" refrigerated pasta, and the flavor and texture is just so much better. You can control the thickness and consistency to your own preferences.
  • FidelFidel Posts: 10,172
    kitchen aid stand mixer with the three piece pasta roller/cutter kit, and a lot of advice from a terrific cook who has given me a number of pointers and recipes over the past few years.
  • FidelFidel Posts: 10,172
    Honestly, the way we put together the sauce it wasn't as rich as one might expect. By using a slurry of stock and corn starch we got the thickening and texture of the cream without all the extra saturated fat.

    Total amount of cream in the dish was less than 1/4 cup. The flavor and texture were spot on though.
  • LDDLDD Posts: 1,225
    stike wrote:
    i know, i know.

    but, gee, come on.
    why do some get to stir it, but we reasonable people always have to be "reasonable"?

    i'm sick of folks being able to pounce on other for fabled transgressions, but 'we' always have to play nice, type a nice thought out response, try to hear them out, etc.

    when do i get to be a ranting irrational humorless barking mad harpy? :laugh:

    that must have made you feel slightly better ;-)
    context is important :)
  • Mr HollowayMr Holloway Posts: 2,034
    That looks excellent
    Homemade pasta is certainly worth the "work" :)

    Shane
  • stikestike Posts: 15,597
    i lob them to you, and you still only swing half way :laugh:
    ed egli avea del cul fatto trombetta -Dante
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