Wednesday, February 25, 2009

Experimenting with Cheese--Results! Neufchatel and Shrimp Alfredo

Fettucine Alfredo with Home Made Neufchatel and Shrimp

Another obvious choice to put the neufchatel to use would be some sort of pasta considering all the egg noodles on hand right now. I researched some recipes and came across this one: Top Secret Never Tell Neufchatel Alfredo. I did make a few changes to it, so I'll go ahead and lay it out as I proceeded:


  • 3 TB olive oil
  • 2 cloves garlic, crushed
  • 1/2 Tsp crushed red pepper
  • 1 1/2 cups chicken broth
  • 1 TB butter
  • 1 TB flour
  • 2/3 Neufchatel cheese Dr. Fankhauser‘s Neufchatel
  • 1/4 cup chopped parsley
  • 1/4 cup parmesan reggiano
  • 1/4 - 1/2 LB shrimp, deveined but with tails on.
  • 1 LB cooked pasta From Scratch
  • fresh ground pepper to taste


  • On medium heat saute oil, garlic and crushed red pepper, until garlic is golden.
  • Remove garlic.
  • Add chicken broth and bring to a boil.
  • Whisk in Neufchatel until thouroughly blended, simmer on medium heat.
  • Meanwhile in a small saute pan on low heat, melt the butter.
  • Mix in the flour until well blended.
  • A TB at a time, add some liquid from the Neufchatel mixture, whisking constantly, until somewhat thick, but well blended.
  • Pour the flour mixture into the Neufchatel mixture, blend well.
  • Continue stirring and cooking on medium heat until well blended and thickented.
  • Add the shrimp--I leave the tails on, it makes for messier eating but adds flavor.
  • Once the shrimp are heated through, turn off the heat add the parmesan and the parsley and stir together.
  • Add the cooked pasta and stir until thouroughly coated.

1 comment:

  1. this is one recipe for me for sure - you know how much I like this kind of stuff!