Bennigan's Shrimp and Pasta

Ingredients:

• 12 ounces penne pasta
• 1 tablespoon stick butter
• 1 (12 ounce) package mushrooms, thickly sliced
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• 1/2 cup Irish brown ale
• 1 package white sauce mix, whisked with 1 1/2 cups milk
• 1 cherry tomato, halved
• 1 1/2 pounds raw medium shrimp, peeled and deveined
  

Garnish:

• Chopped scallions
• Freshly grated Parmesan cheese
  

Directions:

1. Cook pasta as directed on package.
2. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft.
3. Add garlic. Cook, stirring, for 1 minute until fragrant.
4. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp.
5. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.
6. Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat.
7. When serving, sprinkle with the scallions and cheese.