Shrimp and Pasta

Bennigan's Copycat Recipe

Serves 4

12 ounces penne pasta
1 tablespoon stick butter or margarine
1 (12-oz.) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package of white sauce mix, whisked with
1 1/2 cup milk
1 pint cherry tomatoes, halved
1 1/2 pound raw medium shrimp, peeled and deveined

chopped scallions
freshly grated Parmesan cheese

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