Featured on the Today Show: Chef Craig Strong

Just in time for healthy new year’s resolutions, Executive Chef Craig Strong of Studio at Montage Laguna Beach shares two recipes for lightening up a couple of typically heavy dishes. View the full Today Show segment.

Dairy Free Shrimp Fettuccine Alfredo
Serves 6-8

Ingredients:

12 shrimp
1 cup asparagus tips blanched
1lb Orecchiette pasta
1 tsp chili flakes (optional) 2 tbsp olive oil
sea salt

Alfredo Sauce
1⁄2 cup raw cashews (not toasted)
2 cups water
2 shallots, finely diced
4 large garlic cloves, finely chopped
1 tsp salt
2 tbsp olive oil

Method:

Shrimp
Season shrimp with salt and chili flakes then sauté in olive oil.

Alfredo Sauce
In sauce pan. sauté shallot and garlic until tender, for 1-2 minutes. Add cashews, water, and salt. Simmer 30 minutes, then purée in blender until smooth.

Pasta
Toss cooked pasta with sauce, add shrimp and asparagus.

 

Chef Craig Strong Featuring his Recipes on the Today Show
As seen on the Today Show.



Dairy Free Bacon Spaghetti Carbonara
Serves 6-8

Ingredients:

1 cup bacon, cut into 1⁄2” cubes
1 cup English peas
1lb fettuccini pasta
1 tsp chili flakes (optional)
2 tbsp olive oil
sea salt

Carbonara Sauce
1⁄2 cup raw cashews (not toasted)
2 cups water
2 shallots, finely diced
4 large garlic cloves, finely chopped
1 tsp salt
2 tbsp olive oil

Method:

Alfredo Sauce
In sauce pan. sauté shallot and garlic until tender, for 1-2 minutes. Add cashews, water, and salt. Simmer 30 minutes, then purée in blender until smooth.

Bacon
Sauté bacon in pan until lightly brown. Drain excess fat. Add peas, chili flakes, sauce, and toss with pasta.