Beer-Steamed Shrimp with Angel Hair Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (12-ounce) bottle beer |
1 pound medium peeled shrimp, deveined |
1 cup vertically sliced onion |
1/2 teaspoon salt |
1 1/2 teaspoons grated lemon rind |
1/4 teaspoon black pepper |
dash of crushed red pepper |
1 garlic clove, minced |
2 tablespoons extra-virgin olive oil |
2 tablespoons lemon juice |
4 cups hot cooked angel hair (about 8 ounces uncooked pasta) |
minced fresh parsley |
Directions:
1. 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 aside, and keep warm. Add onion and the next 5 ingredients (onion through garlic) 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.
2. Divide pasta mixture among individual plates; top with shrimp, and sprinkle with parsley.
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