Creamy Beer Shrimp Scampi
By Connor Forbes
One of the first recipes I ever wrote back in 2019 was a beer shrimp scampi recipe. It was right when I started Connor Cooks. I was transitioning away from a business I had started, a brewery, and was trying to figure out my next steps in life. I had always had a passion for cooking and so I started Connor Cooks to inspire other people to find joy in cooking as well. I hope you find these recipes fun to make, and more importantly good to eat!
Anyways, I didn’t always have white wine in the house at the time, but because I owned a brewery, I always had beer. A shrimp scampi is made with white wine, lemon, and garlic. So, I decided to sub out the wine with beer and the beer shrimp scampi was born. I have since taken this recipe a step further and made it creamy.
This meal is too decadent and maybe one of my favorite things to make and eat. It is a bit labor intensive but well worth the effort. Let’s make some scampi!
- 1.5 pounds of shrimp, shell on
- ½ yellow onion, diced
- 1 tomato, diced
- 8 cloves garlic, diced
- 12 oz light lager beer
- 16 oz pasta
- 1/3 cup flour
- ½ lemon squeezed
- 2 tbsp butter
- 1 tbsp oil
- 1 cup parmesan
- Salt and pepper
- Peel the shrimp and place shells in a small saucepan with water to cover. Salt and simmer on low until ready to use later in recipe. This is making shrimp stock.
- In a large skillet, on medium heat add the oil and then the onions. Cook onions for 5 minutes or until slightly translucent. Add tomato. Cook for 1 minute and then add the lemon, garlic and beer. Bring to a simmer, and a dash of salt. Then add the shrimp. Cooke shrimp until they just turn pink then remove from pan and set aside.
- Cook pasta to direction on package.
- Scoop out the onion, tomato, and garlic and place on side and let the beer simmer down until about half the volume. Add the butter and melt. Add the flour and mix. The texture will be crumbly. Add the shrimp stock in small increment and whisk until smooth. Adding stock as needed. May take a few cups. This is a roux. Once smooth add the parmesan and mix in thoroughly.
- Add Cooked pasta to the roux and mix so pasta is covered in roux. Add onions, tomato and garlic mix back in and top the pasta with the shrimp. Serve with added parmesan, basil, or green onions.
To find more recipes visit www.zapinin.com/food.