Bennigan'S Ale House Shrimp And Pasta - cooking recipe

Ingredients

12 ounces penne pasta
1 tablespoon butter or 1 tablespoon margarine
1 (12 ounce) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup irish brown ale
1 package white sauce mix, whisked with
1 1/2 cups milk
1 pint cherry tomatoes, halved
1 1/2 lbs medium raw shrimp, peeled and deveined
chopped scallion, garnish
freshly grated parmesan cheese, garnish

Preparation

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 and 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 and reduce heat to medium low and simmer 2- 3 minutes until cooked through.
Drain pasta and place in a large serving bowl.
Add shrimp and sauce and toss to mix and coat.
When serving, sprinkle with the scallions and cheese.