White Rascal Shrimp Pasta

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 πŸ™‚ I have also been ridiculously busy which will not let up until mid-February.

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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 πŸ˜€

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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.

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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.)

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  • 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 πŸ™‚

Guten Appetit!

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To get updates on what’s cooking or my beer adventures follow me on twitter and like me on facebook.

Music For Your Ears:
~Blue Leaves by SΓ³ley

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21 responses to “White Rascal Shrimp Pasta

  1. Pingback: Take 2 and call us in the morning | Lilly Sue's Bites and Brews·

  2. That pasta looks great! I can’t believe how busy the start of the year has been! Mine’s been crazy too! Hopefully calming down soon πŸ™‚

  3. I have so much to learn from you, I am not proficient when it comes to using beer in recipes and I really love your shrimp dish. The white beer sounds like a perfect pairing with the shrimp and I can just taste that sauce. Delicious.

    • I am still learning a lot! I am no expert but I am having fun experimenting. This dish did make me happy though πŸ™‚ You must also drink a bottle with the dish πŸ™‚

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