Living here on the ranch, we don’t have too many Italian restaurants nearby. If we have a hankerin’ for a lush tomato sauce, or a Mediterranean style fish dish, chances are we would have to make it ourselves. But as you may have noticed, we are really into cooking. No problemo.
The Perfect Alfredo
For years, my husband has searched for the perfect Alfredo sauce recipe. Every recipe had proven to be a disaster: too thin, too chunky (yes, chunky) or devoid of flavor. But he kept trying, and found this reliable recipe that delivered the creamy, cheesy sauce that he was craving.
The trick that he discovered was that the Alfredo sauce ingredients needed to be mixed in a separate bowl, and then poured over the pasta, so that the pasta and sauce simmered together in a skillet. Voila! Sweet success.
And then, the butt-inski wife shows up.
Of course, I always take his successes, and do my best to improve them. Yes, we are competitive cooks, but he usually lets me win. Or at least he lets me think that I won. He’s a gentleman like that.
This Time, It’s Personal
So my personal tweak on his successful Alfredo sauce find was to add roasted chile poblano. Creamy sauces, although delicious, can be a bit heavy if they are not laced with a lighter element, such as a vegetable, or an herb. Chile Poblano is a terrific, unexpected Latin twist on an old Italian restaurant favorite, giving it not only a fresh flavor, but an updated presentation.
You can experiment a bit with the meats if you like: Add swordfish instead of shrimp, or even chicken breast will do if you are hustling to get a simple meal on the dinner table. Who knows? You might find a signature ingredient that improves this dish even more.
Shrimp Alfredo with Chile Poblano Recipe
- 2 chile poblano
- ½ lb fettucine, cooked according to package directions
- 1 stick of butter
- 4 green onions, minced
- 1 lb. uncooked shrimp, shelled and deveined
- 4 egg yolks
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
Roast the chile poblano directly over an open flame, or under a broiler. Once the chiles are well blackened, wrap them in a clean towel, then place the towel in a paper bag. Allow the chiles to sweat in the bag until they are completely cooled. Scrape off the blackened skin, remove the stem and seeds, and rinse briefly under running water. Chop and set aside.
Heat a 10” skillet on the stove. Add the butter, and allow to melt over medium heat. Add the green onions and shrimp. Cook over medium heat until the shrimp are completely pink, about 4 minutes.
While the shrimp are cooking, in a separate bowl, whisk together the egg yolks, heavy cream and parmesan cheese. Set aside.
Once the shrimp are cooked, add the garlic, and then add the cooked fettucine. Toss the fettucine with the shrimp and butter until well combined. Pour in the cream mixture, toss well with the pasta and shrimp, and allow to simmer for 1-2 minutes, until thickened. Add the chile poblano, and toss to combine well.