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Shrimp Penne alla Vodka

Shrimp Penne alla Vodka
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Shrimp Penne alla Vodka is a creamy, comforting Italian-American pasta dish featuring tender shrimp tossed in a rich tomato vodka sauce. Ready in under 30 minutes, this flavorful meal combines succulent shrimp, al dente penne pasta, and a luscious pink vodka sauce that’s silky without heavy cream overload. Perfect for weeknight dinners or entertaining, this recipe offers a balanced, impressive dish that’s easy to customize and makes every meal feel like a restaurant treat.

Ingredients

Scale

Main Ingredients

  • 8 oz penne pasta (good-quality dried)
  • 1 lb fresh or thawed peeled and deveined shrimp
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup vodka
  • 3 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup heavy cream or half-and-half
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Garnishes and Herbs

  • Fresh basil or parsley, chopped for garnish
  • Grated Parmesan or Pecorino Romano cheese (optional)

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until just al dente. Drain and set aside, reserving a cup of pasta water.
  2. Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, then sauté until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside to prevent overcooking.
  3. Make the Vodka Sauce Base: In the same skillet, add a bit more olive oil if needed, then sauté finely chopped onions and garlic until fragrant and translucent. Pour in vodka and simmer for about 2 minutes to reduce slightly and mellow the alcohol.
  4. Add Tomatoes and Cream: Stir in crushed tomatoes and red pepper flakes. Let it simmer for 5 minutes, then pour in the cream, stirring continuously until the sauce turns silky and pinkish-orange.
  5. Combine Everything: Add the cooked shrimp back to the skillet along with the drained pasta. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. Season with salt and freshly cracked pepper.
  6. Garnish and Serve: Finish with freshly chopped basil or parsley before serving hot, straight from the pan to your plate. Optionally sprinkle with grated Parmesan or Pecorino Romano cheese.

Notes

  • Don’t overcook shrimp to keep them tender and juicy.
  • Use quality vodka to impact the flavor of the sauce.
  • Reserve pasta water to help emulsify the sauce and make it cling beautifully to pasta.
  • Simmer the sauce gently to develop flavor without breaking the cream.
  • Adding fresh herbs at the end brightens the dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze sauce and shrimp separately (without pasta) for up to 2 months; thaw gently before reheating.
  • Reheat gently with a splash of cream or water to restore sauce texture.

Nutrition

Keywords: Shrimp, Penne alla Vodka, Pasta, Creamy, Italian-American, Quick Dinner, Seafood, Vodka Sauce, Comfort Food, Gluten-Free Option

Find it online: https://sophiespace.com/shrimp-penne-alla-vodka/