Hefeweizen Shrimp Alfredo Pairing

When it comes to warm weather meals, some dishes taste best when homemade. Fort Collins Brewing Co.’s Hefeweizen Alfredo, which includes FCB’s Hefeweizen beer, is the perfect summer meal after a day well spent. Whether you are a cooking novice or culinary master, this recipe will appeal to all. Who knew homemade pasta could be this easy? And delicious!



5 large eggs

3-1/2 cups all purpose flour

1/2 cup FCB’s Hefeweizen

Hefeweizen Alfredo Sauce
with Shrimp

3 cups of heavy whipping cream

2 cups of grated Parmesan

3/4 cups of Hefeweizen

Pinch of salt and pepper

1 Tbsp of olive oil

5-10 raw shrimp (peeled)


Pasta Instructions

Put flour in large mixing bowl, and make a well in the center of the flour. Add the eggs and beer into the center of the flour. Using a fork, beat the eggs and beer while gradually incorporating flour until the batter thickens and you have dough-like consistency. Knead dough for roughly three minutes on a lightly floured surface. Let dough rest in refrigerator for 20 minutes. Roll dough to desired thickness (1/4” is a good place to start). Using a pizza cutter or knife, cut dough into strips (1/4 to 1/2”). Add pasta to salted boiling water and boil for five minutes and strain. 

Sauce Instructions

Add cream to large sauce pan and bring to a light boil over medium high heat. Add the salt and pepper and cheese to the pan, stirring consistently until cheese and cream blend smoothly. In another sauce pan, add one tablespoon of olive oil and bring to medium high heat. Sear the shrimp (about 3 minutes each side) rotating once until fully cooked. Add cooked pasta to sauce and toss to coat. Top off the dish with the seared shrimp.

Pair with - FCB Hefeweizen

This German classic is more than an ingredient – it goes great with the pasta dish, offering a smooth, creamy brew that has a subtle hop bitterness.