If you’re looking for a tasty dish, you’ve got to try Shrimp Penne alla Vodka. It’s creamy, tomatoey, and oh-so-good. Plus, it’s quick enough for those busy weeknights when you need dinner in a hurry!
This recipe solves busy weeknights by offering a quick, creamy seafood pasta with pantry staples, simple steps, and easy cleanup.
I often have friends over who love shrimp dishes, so I created this recipe to make sure I had something everyone could enjoy. It’s nice to have a meal that pleases both seafood lovers and those who want something hearty.
This Shrimp Penne alla Vodka recipe is not just yummy; it’s also practical. You can get it prepped in just 10 minutes and on the table in about 30 more. The cooking time is fast, and the flavors come together beautifully without taking hours.
If you want a different kind of fun in your weeknight meals, try Gnocchi Air Fryer. You’ll love how easy it is to whip up delicious options!
Why You Will Love This Recipe
- Flavorful Twist: The vodka in the sauce adds a unique depth that makes every bite interesting. You’ll notice the herbaceous combination really brings the shrimp to life.
- Great Texture: Sweet shrimp sautéed just until pink avoid the rubbery issue, and the creamy sauce coats the pasta beautifully, creating a satisfying mouthfeel.
- Weeknight Convenience: With a quick cooking time, this meal is ideal for busy nights when you want something tasty without a long wait. It’s ready in no time.
- Storing Made Simple: Leftovers last in the fridge for several days, so you can enjoy this delicious dish again without the hassle of cooking from scratch.
Easy Shrimp Penne Alla Vodka
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A rich and creamy Shrimp Penne alla Vodka recipe that is perfect for any occasion. This gluten-free dish is easy to prepare and full of flavor.
Ingredients
- 2 tbsp (30ml) olive oil, extra virgin
- 450g (1 lbs) shrimp, cleaned and deveined
- 1/2 onion, small
- 1–2 cloves garlic, crushed
- 1 tbsp (15g) fresh basil and oregano combined (can use dry herbs)
- 70ml (1/4 cup) vodka
- 400g (14oz) canned crushed tomatoes/tomato passata
- 70ml (1/4 cup) heavy/double cream
- 500g (1 lbs) penne (or any short pasta)
- Salt and pepper to taste
Instructions
- Sauté Shrimp to Perfection: Start by sautéing your shrimp in a hot pan until they turn pink and slightly opaque. You will know they are ready when you can smell that lovely seafood aroma wafting up. This quick cook is crucial, as you want to avoid that rubbery texture. Do not walk away, or they may overcook!
- Prepare the Sauce: In the same pan, toss in some garlic and let it get fragrant before adding crushed tomatoes and vodka. The mixture should bubble gently, releasing a rich scent if done right. This layer of flavor is essential for a robust sauce. Keep stirring to prevent anything from sticking to the bottom!
- Add Cream & Seasonings: Pour in heavy cream and stir until you see a creamy consistency. You will get a beautiful, velvety sauce with a delicious aroma. It is tempting to skip this step, but the cream is what makes the sauce feel luxurious. Just do not let it boil, or the sauce can split.
- Mix Pasta & Sauce Together: Toss the cooked penne into the sauce, ensuring every piece is coated evenly. You will love seeing the colors blend beautifully, with the pasta absorbing that creamy goodness. This step is key for flavor, so do not rush it. If it looks clumpy, add a splash of reserved pasta water to loosen things up.
- Finish with Fresh Herbs: Sprinkle freshly chopped basil over the dish right before serving. You will be greeted with fresh herb notes that bring everything alive. This is the finishing touch that adds brightness. Just remember, too much can overwhelm the flavors, so sprinkle lightly.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container at a temperature of 35-40 degrees F for 3-4 days.
- Expert Tips: To avoid rubbery shrimp, cook just until they turn pink and remove from heat immediately. If the sauce is too thick after mixing, gradually stir in reserved pasta water until you reach your desired texture. For pasta that tends to stick together, toss it with the sauce and a splash of reserved pasta water immediately. If unsure about saltiness, tasting the pasta before serving will help gauge seasoning, and for best flavor absorption, combine the pasta and sauce thoroughly just before serving.
- Reheating Instructions: Reheat in a pan over low heat, stirring until warmed through.
- Serving Suggestions: Serve with crusty bread to soak up the sauce, pair with a fresh salad like Caprese or Tomato Salad, and offer a light dessert to balance the meal.
- Recipe Variations: Substitute shrimp with scallops or chicken for different flavors. Add spinach or peas for more color and nutrition. Incorporate a dash of crushed red pepper for extra heat.
- Ingredient Notes: Select large, fresh shrimp for the best flavor. You can use an equivalent amount of seafood or chicken stock if you prefer not to use vodka. Quality canned crushed tomatoes create a richer sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 603
- Sugar: 3g
- Sodium: 888mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 86g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 285mg
Recipe Tips
- If shrimp starts to turn rubbery, cook just until they turn pink and then take them off the heat right away.
- When sauce appears too thick after mixing, gradually stir in reserved pasta water until you reach your desired texture.
- For pasta that tends to stick together, immediately toss it with the sauce and a splash of reserved pasta water for better separation.
- If unsure about the seasoning, tasting the pasta before serving helps gauge saltiness and adjust if necessary.
- For improved flavor absorption, combine the pasta and sauce thoroughly right before serving rather than letting them sit separately.
Serving Suggestions
Serve shrimp alla vodka with crusty bread for soaking up the sauce. Pair with a fresh salad like Caprese or Tomato Salad.
This dish works well in various meals, such as Italian-themed gatherings or family dinners. It can also shine at weeknight meals with friends or guests.
Add a light dessert to complement the meal’s richness. A simple fruit salad or sorbet can provide a refreshing finish.
Recipe variations
- You can use scallops or chicken in place of shrimp for different flavor profiles that still complement the dish.
- Add 1/4 tsp of crushed red pepper for an extra kick of heat to enhance the overall taste.
- Either substitute fresh herbs with 1 tbsp of dry basil and oregano or add 1/2 cup of spinach or peas for added color.
- If you’re cooking for a larger group, scale up to 900g of shrimp and increase the sauce ingredients accordingly for 2 pounds of penne.
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How to Store?
To keep your shrimp alla vodka fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. This method maintains freshness.
Freezing: Place the dish in a freezer-safe container. It lasts up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a pan on low heat, stirring gently until heated through. This helps retain consistency and flavor.
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