Shrimp Pasta alla Vodka

Name: Shrimp Pasta alla Vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Recipe GLPRe8454c2e871acc

Italian

Main Course

30 min

459 cal

Servings: 4

Stovetop

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

This is a strong weeknight pasta for a Charlotte home cook, with nearly everything available at any major local chain—Walmart, Harris Teeter, Kroger, Food Lion all stock fresh shrimp, fettuccine, heavy cream, and crushed tomatoes without detours. The cost per serving lands around $4–5 when shrimp are not on deep sale, driven by the shrimp itself; the vodka and cream add richness without bulk expense. The 30-minute claim is honest if you're working with thawed shrimp and don't hand-zest the lemon, though garlic mincing and onion dice will tighten that window. It reheats adequately in a low oven with a splash of broth, though the cream sauce won't emulsify quite as cleanly the second time. Where it lands at 4 rather than 4.5 is that it's a one-pot wonder but demands gentle attention—oversized heat or a moment's inattention curdles the cream and splits the sauce, so it's not a set-it-and-forget-it family dinner.