Serves 4
30 min
Shrimp Pasta alla Vodka
Recipe GLPRe8454c2e871acc
A luxurious Italian seafood pasta featuring tender shrimp in a silky tomato-cream sauce infused with vodka, garlic, and a hint of heat. Fresh parsley and lemon zest brighten this elegant 30-minute main course.
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Ingredients
12 ounces fettuccine pasta
Salt, for pasta water and seasoning
2 tablespoons butter
1 1/2 cups finely chopped onion
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/4 cup vodka
6 tablespoons heavy whipping cream
1 teaspoon lemon zest
1 pound peeled, deveined raw shrimp
3 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
Directions
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Carefully pour in the vodka and let it simmer for 1–2 minutes to allow the alcohol to partially evaporate.
Add the crushed tomatoes to the skillet and stir well. Reduce the heat to medium-low and simmer for 5 minutes.
Pour in the heavy whipping cream and stir until fully combined. Season with salt and freshly ground black pepper to taste.
Add the raw shrimp to the sauce and cook, stirring occasionally, until the shrimp are pink and firm throughout with an internal temperature of 145°F, about 3–4 minutes.
Add the cooked fettuccine to the skillet, tossing gently to coat with the sauce. If needed, add some reserved pasta water to achieve a silky consistency.
Stir in the lemon zest and chopped fresh parsley. Taste and adjust seasoning as needed. Divide among serving plates and serve immediately.
