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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


  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. Add ale, white sauce mixture and tomatoes.
  4. Bring to a boil and stir constantly until sauce thickens.
  5. Add shrimp. 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.

Yield: 4 servings

Posted by LladyRusty at Recipe Goldmine - May 4, 2001.

Source: Women's Day magazine


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