Description
This creamy shrimp vodka sauce pasta recipe brings a taste of Italy to your kitchen. It is a simple yet elegant dish perfect for a weeknight meal or a special occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound pasta (penne or rigatoni work well)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup vodka
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 2-3 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes until the alcohol has cooked off.
- Stir in the crushed tomatoes and bring to a gentle simmer. Reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
- Add the shrimp to the sauce and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce and toss to combine.
- Serve immediately, garnished with fresh basil.
Notes
- Use good quality crushed tomatoes for the best flavor.
- Do not overcook the shrimp; they cook quickly.
- Adjust the amount of heavy cream to your desired creaminess.
- Freshly grated Parmesan cheese makes a difference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 200mg