BEER-STEAMED SHRIMP WITH ANGEL HAIR PASTA

By curly

Ingredients

• 1 12-ounce bottle beer
• 1 pound medium peeled shrimp, deveined
• 1 cup vertically sliced onion
• 1/2 tsp salt
• 1 1/2 tsps grated lemon rind
• 1/4 tsp black pepper
• Dash of crushed red pepper
• 1 garlic clove, minced
• 2 Tbsps extra-virgin olive oil
• 2 Tbsps lemon juice
• 4 cups hot cooked angel hair pasta (8 oz uncooked)
• Minced fresh parsley

Details

Servings 4

Preparation

Step 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 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.

Divide pasta mixture among individual plates; top with shrimp, and sprinkle with parsley.