Cooking with Executive Chef Alex

Alex Ryles, the executive chef at Broadway Grill and Tavern in Bismarck, cooks up heirloom and shrimp linguine.


10 Shrimp

2 cups cooked Linguine Noodles

2 tablespoons unsalted butter

4 strips cooked bacon (Julienned)

10 Heirloom Tomatoes (halved) (grape tomato acceptable substitution)

1 cup Heavy Whipping Cream

½ cup Smoked Gouda (shredded)

2 Cloves of Garlic (minced)

1 Shallot (minced)

1 Celery Rib (small dice (1/4in preferred)

3 tablespoons of Lemon Garlic & Herb Seasoning (lemon pepper, Italian seasonings, dry dill, granulated garlic)

¼ cup of Chablis White Wine

2 Lemon wedges

1 teaspoon fresh Chives (minced)

Salt and Pepper to taste


Start a pot of water on to boil

In a small bowl, coat the shrimp in 2 tablespoons of lemon garlic and herb seasoning blend.

Heat up a medium sauce pan on medium high heat and melt butter until slightly beginning to brown.

Add shrimp to the pan and begin to saute them in the butter

After about 30 seconds, and the julienned bacon to the pan along with the shallots, garlic, and celery

Saute gently for about 30 seconds to a minute until the shallots have begun to slightly caramelize and the shrimp are about finished cooking

Deglaze the pan with the Chablis and reduce to half the volume of liquid added (about 2 tablespoons)

Add remaining one tablespoon of lemon garlic and herb seasoning blend to the pan

Add heavy cream to pan and bring to a light simmer

Add smoked gouda (save two tablespoons) to the pan and stir until it melts into a uniform sauce

Gently stir in the halved tomatoes and remove from heat

Drop cooked pasta in water for 30 seconds

Drain cooked pasta after 30 seconds and add to the pan

Stir the pasta into the sauce, coating the linguine evenly and plate for two

Garnish with remaining two tablespoons of smoked gouda, lemon wedge and fresh chives