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
Scale
- 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