Drunken Shrimp or Chicken or Crawfish Pasta

• tomatoes↗3
• red bell peppers↗2
• vegetable oil↗
• heavy whipping cream↗1 quart
• garlic, shopped↗2 teaspoons
• butter↗1 tablespoon
• shrimp, peeled↗1 1⁄2 lbs
• leek, sliced↗1 cup
• shiitake mushrooms, julienned↗2 cups
• creole seasoning1 tablespoon
• abita amber beer↗1 bottle
• angel hair pasta, cooked al dente↗16 ounces
• kosher salt, to taste↗
• romano cheese, freshly grated↗1⁄2 cup
• fresh parsley, chopped↗3 -4 tablespoons

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Core the tomatoes and cut into halves.

3. 3

   Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.

4. 4

   Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.

5. 5

   Arrange cut side down in a baking pan and roast in the oven until the skins blister.

6. 6

   Squeeze the seeds from the tomatoes and chop coarsely.

7. 7

   Julienne the bell peppers.

8. 8

   Bring the cream to a boil in a heavy saucepan.

9. 9

   Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.

10. 10

    Saute the garlic in the butter in a large saute pan until golden brown.

11. 11

    Add the shrimp, leeks, mushrooms, and Creole seasoning.

12. 12

    Saute until the shrimp are partially cooked.

13. 13

    Add the beer and stir to deglaze the pan.

14. 14

    Cook until the beer has evaporated.

15. 15

    Add the tomato cream and pasta; mix well and season with kosher salt.

16. 16

    Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.

17. 17

    Garnish with parsley.