Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Bring a big covered pot of water to a boil; salt it and add the pasta; cook to al dente.
  2. Meanwhile, heat a large, deep skillet over medium-high heat with the olive oil.
  3. When the oil is hot, add in the bacon; cook about 5 minutes, until crisp.
  4. Remove the bacon with a slotted spoon; drain off a little of the fat, keeping a thin layer in the pan; then add the garlic, vegetables, and herbs.
  5. Season them with salt and pepper; cook for 7-8 minutes.
  6. Stir in the flour; cook for 2 more minutes, then stir in the Worcestershire, hot sauce, and beer.
  7. Reduce the liquid by half, then add the tomatoes and bring it up to a bubble.
  8. When the tomatoes are simmering, add in the shrimp; cook them for 5 minutes or until they are just pink and firm.
  9. Drain the pasta; toss it with the shrimp and sauce; adjust the seasonings.
  10. Transfer to a large platter; top with chopped arugula.

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