Beer Steamed Shrimp With Angel Hair Pasta Recipe
Ingredients
| 1 pound medium-size shrimp | ||
| Beer | 1 Bottle (1l) | |
| 1 cup vertically sliced onion | ||
| 1 1/2 teaspoons grated lemon rind | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Crushed red pepper | 1 Dash, dried | |
| Garlic | 1 Clove (5gm), minced | |
| Extra virgin olive oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Cooked angel hair pasta | 4 Cup (16 tbs), uncooked | |
| Minced fresh parsley | ||
Directions
Peel and devein shrimp.
Bring beer to a boil in a Dutch oven over high heat.
Add shrimp; cover and cook 2 minutes.
Remove shrimp with a slotted spoon; set shrimp aside, and keep warm.
Add onion and the next 5 ingredients to pan; bring to a boil.
Cook, uncovered, 4 minutes.
Remove from heat; gradually add oil and lemon juice, stirring constantly with a wire whisk.
Add pasta; toss well.
Divide pasta mixture among individual serving plates; top with shrimp, and sprinkle with parsley.
Bring beer to a boil in a Dutch oven over high heat.
Add shrimp; cover and cook 2 minutes.
Remove shrimp with a slotted spoon; set shrimp aside, and keep warm.
Add onion and the next 5 ingredients to pan; bring to a boil.
Cook, uncovered, 4 minutes.
Remove from heat; gradually add oil and lemon juice, stirring constantly with a wire whisk.
Add pasta; toss well.
Divide pasta mixture among individual serving plates; top with shrimp, and sprinkle with parsley.
Chef
