Fettuccini with Sambuca Tarragon cream sauce

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Fresh fettuccini with a Sambuca spiked tarragon cream, sweet yellow peppers, cherry tomatoes and shrimp

Fresh Fettuccini dough
2 cups + all-purpose flour
1 cup + Durum semolina flour
5 large eggs
4 tsp extra-virgin olive oil
½ tsp Kosher salt

Make the dough by sifting both flours together on a large work surface and make a well in the center. Place the eggs, oil, and salt into the well. Whisk these ingredients with a fork, gradually incorporating the wet ingredients into the flour mixture. Once a dough forms, begin to knead for 10 minutes into a smooth elastic ball of dough. Add as little all-purpose flour as needed to keep it from sticking to the work surface. Wrap in plastic and refrigerate for one hour or overnight.
Divide your dough into 4 portions. Begin by rolling out gently with a rolling pin and a little flour. Proceed to pass the dough through the pasta machine, increasingly thinner on each pass. Finish by cutting the dough into fettuccini and hanging until ready to cook.

Sambuca Tarragon Cream
340g raw P & D shrimp
2 T olive oil
2 T minced shallot
1 T minced garlic
¼ cup diced yellow pepper
2 oz Sambuca
2 T chopped tarragon
1 tsp sriracha
Kosher salt & black pepper
1.5 cups heavy cream

Preheat pan with olive oil. Add shallot, garlic and peppers to the pan and sauté briefly for 1 – 2 minutes. Add Sambuca and ignite to burn off the alcohol. Add heavy cream and bring to a simmer to reduce. Adjust seasoning with salt and pepper. Add fresh tarragon, white wine vinegar, and sriracha. Combine and test for seasoning. Add tomatoes and shrimp. Turn off heat and set aside.

To cook the pasta, bring a pot of salted water to a boil. Cook the pasta until tender but firm (maybe 2-3 minutes). Turn the heat back on under the cream sauce and bring to a simmer. Remove 1 cup of pasta water before draining the pasta and adding the noodles to the sauce. Toss the contents of the pan to heat and coat everything well. Add pasta water as needed to keep the sauce light. Season with kosher salt and black pepper to your liking and grab a fork. The time has come to reap the rewards of your culinary stardom! Bask in the bright lights of flavour town!