Bennigan'S Ale House Shrimp And Pasta

• 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

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

penne pasta, butter, mushrooms, red onion, garlic, irish brown ale, white sauce mix, milk, cherry tomatoes, shrimp, scallion, parmesan cheese

Taken from www.food.com/recipe/bennigans-ale-house-shrimp-and-pasta-69137 (may not work)