Bennigans Shrimp Pasta Recipes
BENNIGAN'S ALE HOUSE SHRIMP AND PASTA
Make and share this Bennigan's Ale House Shrimp and Pasta recipe from Food.com.
Provided by TishT
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package.
- 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 and cook, stirring, 1 minute until fragrant.
- Add ale, white sauce mixture and tomatoes.
- Bring to a boil and stir constantly until sauce thickens.
- Add shrimp and reduce heat to medium low and simmer 2- 3 minutes until cooked through.
- Drain pasta and place in a large serving bowl.
- Add shrimp and sauce and toss to mix and coat.
- When serving, sprinkle with the scallions and cheese.
Nutrition Facts : Calories 572.2, Fat 10.2, SaturatedFat 4.4, Cholesterol 235, Sodium 1047.3, Carbohydrate 84.2, Fiber 11.7, Sugar 4.8, Protein 36.6
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- Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
- In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
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