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Beer-Steamed Shrimp with Angel Hair Pasta

Yield 4 servings (serving size: 1 cup pasta and 3 ounces shrimp)

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

Nutrition Information

  • calories 391
  • caloriesfromfat 22 %
  • fat 9.7 g
  • satfat 1.4 g
  • monofat 5.4 g
  • polyfat 1.7 g
  • protein 30 g
  • carbohydrate 44.7 g
  • fiber 2.7 g
  • cholesterol 172 mg
  • iron 4.8 mg
  • sodium 470 mg
  • calcium 85 mg

How to Make It

  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.