1 bottle (12 oz.) Bohemia beer
1 pkg. (16 oz.) Jumbo H-E-B wild brown gulf shrimp peeled & deveined
1 jar (1 lb. 10 oz.) Barilla pasta sauce any variety
2 Tbsp. olive oil
* Salt & pepper to taste
2 cups Racconto whole wheat penne pasta
1 bag (16 oz.) H-E-B select frozen asparagus spears cut into
Combine 1 cup of the Bohemia beer and peeled & deveined shrimp in a Zipper bag. Marinate the shrimp in the refrigerator for 1 hour.
Combine the remaining beer with the pasta sauce and place in a skillet over medium low heat, cook for 10 minutes and keep warm.
Season shrimp with olive oil, salt and pepper and place on metal or water soaked bamboo skewers or use a vegetable grilling rack. Prepare a hot fire with charcoal or gas grill to 375F. Grill shrimp for 2 minutes per side. Remove from fire and keep warm in a foil covered dish.
Prepare the pasta according to package directions but after 6 minutes of boiling add the frozen asparagus. Allow the water to return to a boil and cook 3 more minutes. Drain and keep warm.
Combine the cooked and drained pasta asparagus mixture and pasta sauce in large pasta bowl and toss to coat the ingredients. Top the pasta with the Bohemia grilled shrimp
No Nutritional Information Available
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