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Bennigan's Shrimp and Pasta


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

Chopped scallions
Freshly grated Parmesan cheese


Cook pasta as directed on package.

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.

Add garlic. Cook, stirring, for 1 minute until fragrant.

Add ale, white sauce mixture and tomatoes. 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.

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.

Recipe serves  4

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