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Home | Pasta | Bennigan's Ale House Shrimp and Pasta
Bennigan's Ale House Shrimp and Pasta
Notes:
Fellow viewer Christina spotted this one in one of her Women's Day magazines. Way to go! This was a smash at our house when we made this one.
Ingredients:
12 oz. penne pasta
1 Tbsp. stick butter or margarine
1 12 oz package of mushrooms, thickly sliced
1 medium red onion, chopped
2 Tbsp. minced garlic
1/2 C. Irish brown ale
1 package of white sauce mix, whisked with 1 1/2 cups milk
1-pint cherry tomatoes, halved
1 1/2 LB raw medium shrimp, peeled and deveined
GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese
Preparation:
1. Cook pasta as directed on package
2. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce mixture
and tomatoes.
3. Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium low and simmer 2 to 3 minutes until cooked through.
4. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese.
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