Recipe: Spicy Beer Shrimp Pasta
Put us in a room with shrimp, soy sauce, and Sriracha, and we will eat the entire room. Add beer to that mix, and we're done for. So we found no reason not to combine our favorite ingredients in a sweet n' spicy shrimp pasta.
The key to this recipe is to not go overboard on the sugar or beer -- too much of either, and the sauce will turn syrupy-sweet. Soy sauce is the key to balancing out the sweetness of the brown sugar and malts of the beer. Once you throw in the red pepper flakes and Sriracha, you'll get the desired harmony of sweet and spicy. We used a wheat penne pasta, but we think a spicy shrimp would go well with an angel hair, fettuccine, or even spent grain pasta.
What You Need
- 1 pound of wheat pasta (angel hair, fettucine, penne)
- 2 tablespoons butter, salted or unsalted, divided
- 1 pound raw unpeeled shrimp, deveined
- 1/2 cup brown sugar
- 3/4 cup soy sauce
- 3 cloves garlic, finely chopped
- 2-3 scallions, finely chopped
- 3 tablespoons red pepper flakes, plus more to taste
- 2 tablespoons Sriracha (optional)
- 1/4 cup of beer (we used Jalapeno Saison)
- 1 pound of wheat pasta (angel hair, fettuccine, penne) or spent grain pasta
- Parmesan cheese (optional), to top
What You Do
- Heat water in a large saucepan; make pasta according to directions, and set aside.
- While making pasta, heat 1 tablespoon butter in a large skillet. Add the shrimp and let cook until pink, about 3 minutes on both side. Add garlic salt if desired. Set aside when they're thoroughly cooked through.
- Add the remaining butter to the skillet and melt; add the brown sugar, soy sauce, garlic, and scallions. Let the sauce begin to reduce, until scallions begin to caramelize. Slowly add the beer, then the Sriracha and more red pepper flakes to taste. Let sauce simmer until reduced by one-third. The sauce will become a thick, syrup-like texture.
- Add the shrimp and pasta into the skillet, and toss to coat the shrimp and pasta completely. Serve and top with red pepper flakes or cheese (we like Parmesan cheese)to taste.