Lately, if you keep a few windows open overnight here in Chico, California, your morning yawn-stretch might include a shiver. We’re accustomed to triple-digit weather, so we’re keen to the inklings of fall. As the days shorten—did we hear a unanimous boo?—and temperatures dip, there’s just something about the warmth and heft of a good pasta dish. We couldn’t quite let go of summer, though, so we looked to the sea for the star of our Beer Camp® Prawn Pasta.
The Imperial Red Ale from our Beer Camp variety pack hits hard with its caramel-like malts and aggressive hop lineup. Add this brew to a pan already brimming with expressive ingredients and a palate-drenching medley of flavor emerges. (Watch the Instagram video below—yum.) From the sweetness of prawns and spice of pepper to the kick of beer, each bite has the potential to surprise.
Beer Camp Prawn Pasta
1/4 cup Beer Camp Imperial Red Ale
Fettuccine or other pasta for 2
12 prawns, peeled and deveined
16 cherry tomatoes
2 medium hot peppers, chopped
2 cloves garlic, finely chopped
1 tablespoon capers
1 teaspoon chili pepper flakes
1 tablespoon oil
1 tablespoon butter
Cook, drain, and set your pasta aside.
Sauté prawns in hot oil for about 1 minute on each side. Add hot peppers, red chili flakes and garlic, stirring to mix evenly. Drop in tomatoes and pour Beer Camp Imperial Red Ale over the whole mixture, allowing it to cook for an additional 2 minutes. Fill a glass with the remaining beer to sip while you wrap things up. Lastly, add capers and butter and toss the entire medley with your cooked pasta.