The experimentation of cooking with beer has not been completely successful every time but it has been a lot of fun. Ideas are constantly coming to mind; too many ideas and not enough time!
My blogging has been slow. I am sorry! But I am working on some good stuff 🙂 I have also been ridiculously busy which will not let up until mid-February.
Due to an excess of cooked shrimp in my freezer, I chose to make some beer shrimp pasta. It was very tasty and I cannot wait to make it again 😀
Looking through a few recipes and specifically one from the Beer Wench I put together White Rascal Shrimp Pasta. The Beer Wench makes a Drunken Shrimp Scampi with Dogfish Head 60 minute IPA. The use of a hoppy beer sounds very intriguing but my original plan was to use a lighter beer so I went with Avery’s White Rascal.
This was a perfect beer for shrimp pasta. The White Rascal is a Belgian white beer that gave the shrimp delicate but delicious flavor.
White Rascal Shrimp Pasta
Pasta noodles (option is yours, I used speghetti because I had excess amount)
Shrimp (cooked or uncooked, see variation in instructions)
4 garlic cloves
2 12 oz Avery’s White Rascal (or other Belgian or white ale)
1-2 lemons (start with 1 and add another if you want it more lemony)
0-1 t red pepper flakes
Salt and pepper to taste
Spinach (Sauteed separately)
Add any other desired vegetables (tomatoes, zucchini, etc.)
- Cook pasta noodles according to instructions on package.
- If using uncooked shrimp, cook in olive oil and set aside (to dirty less dishes cook this first and then use the same pan for sauce).
To make sauce:
- Put olive oil in a pan and add minced garlic.
- Heat oil and garlic for a couple minutes.
- Add beer, lemon, salt, pepper and red pepper flakes to pan. Eliminate red pepper flakes if you do not like hot food or only use a little. If you like spice, use up to 1 t (this will give some good heat to the dish).
- Cook sauce on medium-high heat until mixture is reduced to desired thickness. Basically, I cooked it until it looked like the right amount of sauce for the amount of pasta cooked.
- Separately, saute spinach in olive oil (only takes a couple minutes) while sauce is being reduced and then add to noodles.
- Add shrimp to sauce, allowing it to heat up for a minute. Take off the heat and add to pasta noodles and spinach
- Enjoy with french bread to help soak up the extra sauce 🙂
Music For Your Ears:
~Blue Leaves by Sóley