Recipe by Chef Michael Wurm

Al dente fettuccine tossed in creamy Stone Ripper Alfredo Sauce with Tangerine Express grilled shrimp, shaved Parmesan and fresh herbs.

Yield: 4 servings


Shrimp marinade:

1 tbs. Paprika
¼ cup Olive oil
2 cups Stone Tangerine Express IPA
1 tsp. Kosher salt
½ tbs. Italian seasoning
½ tbs. Onion powder
1 tsp. Black pepper
¼ cup Fresh garlic, minced
16 each Medium sized shrimp, peeled, raw

  1. Combine all ingredients in a large bowl and mix well.
  2. Cover bowl and place in refrigerator. Allow to marinate for at least two hours.
  3. Place shrimp on the grill. Allow each side to cook for three minutes, for a total of six minutes (or until cooked through). Set aside.

Alfredo sauce:

3 tbs. Unsalted butter
2 tbs. Fresh garlic, minced
⅔ cup Stone Ripper American Pale Ale
⅔ cup Heavy cream
2 tbs. Lemon juice
1 cup Parmesan-Romano cheese, shaved
½ tsp Salt
½ tsp. Pepper
½ tsp. Kosher Salt
½ tsp Onion Powder

  1. In a saucepan over medium high heat, melt the butter add the garlic. Allow to cook for 30 seconds.
  2. Add the beer, cream, and lemon juice, bring to a slow rolling simmer. Slowly add the parmesan a little at a time. Allow cheese to melt prior to adding more.
  3. Add the salt, pepper and onion powder while allowing it to simmer, stirring constantly, until thickened and slightly reduced or about 4 minutes. Remove from heat and set aside.

Pasta Assembly:

2 lbs. Fettuccine
¼ cup Parmesan-Romano cheese, shaved
4 tsp Parsley, finely chopped


  1. Place salt in stock pot with water and bring to rapid boil.
  2. Place pasta in boiling water. Set timer to 10 minutes. Stir frequently with tongs. Check pasta to ensure it is al-dente, then drain into colander in sink.
  3. Add Alfredo sauce to mixing bowl followed by the cooked pasta, tossing to fully incorporate together.
  4. Divide the pasta into 8oz. even portions. Using tongs, twist one portion of the pasta into a round braid and place into the center of a serving bowl. Repeat for remaining 3 portions.
  5. Arrange the shrimp around the top of the pasta braid. Garnish with Parmesan and parsley.