Shrimp Fettuccine with Beer Reduction

Shrimp Fettuccine with Beer Reduction

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Serving: 8 people

1 box fettuccine 
24 shrimp, peeled and deveined, tail on, 16-20 count
12 ounces Lager beer
8 lemon wedges
1 tablespoon fresh parsley, minced

Cajun Butter
3 ounces butter, unsalted 
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon Cajun seasoning

1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In small saucepan bring beer to a boil; reduce heat and simmer until reduced by half
3. Using a mixer, add butter to mixing bowl and whip until softened
4. Add Cajun season, lemon juice, and parsley and mix thoroughly
5. In a large sauté pan over high heat, add Cajun butter and melt
6. Add shrimp to pan and cook for approximately 8 minutes cooking evenly on both sides
7. Add beer reduction and pasta to pan and cook until pasta and sauce broth are warmed through
8. Serve pasta in a large family-style serving bowl and top with minced parsley and lemon wedges

Photo Credit: Lou Manna 

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