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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Comments

  1. YUM – looks delicious! I have had some hits and misses when it comes to cooking with beer too. Have a Great One:)

    • Ya, I am still trying to figure out some things that people seem to make sound simple…ha ha What are some of your favorites of cooking with beer?

  2. Italian seafood dream πŸ™‚

    Cheers
    Choc Chip Uru

  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™‚

  4. This sounds really good. Anything with seafood and I’m in there!

  5. looks yum!

  6. Wow this looks so good yum!

  7. Wow Lilly, This is truly incredible. Loving the shrimp and pasta.., and beer!!

  8. 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™‚

  9. This sounds (and looks) amazing!

  10. LOVE the idea of simmering shrimp in a belgian ale!