BENNIGAN'S ALE HOUSE SHRIMP AND PASTA

BENNIGAN'S ALE HOUSE SHRIMP AND PASTA

12 oz penne pasta
1 Tbsp. stick butter or margarine
1 12 oz package of mushrooms, thickly sliced
1 medium red onion, chopped
2 Tbsp. minced garlic
1/2 C. Irish brown ale
1 package of white sauce mix, whisked with 1 1/2 cups milk
1-pint cherry tomatoes, halved
1 1/2 LB raw medium shrimp, peeled and de-veined

GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese

Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium low and simmer 2 to 3 minutes until cooked through. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese.