Description
Shrimp Penne alla Vodka is a creamy, flavorful pasta dish combining succulent shrimp, a rich tomato and vodka sauce, and al dente penne. Perfect for a quick yet indulgent dinner, it balances savory seafood with tangy tomato and smooth cream for a delightful culinary experience.
Ingredients
Units
Scale
For the Pasta and Shrimp
- 450g / 1 lbs shrimp, cleaned and deveined
- 500g / 1 lbs penne pasta
- 2 tbsp olive oil extra virgin
For the Sauce
- 1/2 small onion, finely chopped
- 1-2 cloves garlic, crushed
- 70ml / 1/4 cup vodka
- 400g / 14oz canned crushed tomatoes or tomato passata
- 70ml / 1/4 cup heavy/double cream
- 1 tbsp fresh basil and oregano, combined (or 1 tsp dried herbs)
- 1/2 tsp salt, plus extra for pasta water and seasoning
Instructions
- Cook the Shrimp: Heat olive oil in a large frying pan over medium heat. Add the shrimp with a pinch of salt and cook for 1 minute on each side until they turn pink. Remove the shrimp and set aside.
- Sauté Onion and Herbs: In the same pan, add finely chopped onion and cook on low heat for 7-10 minutes until soft and translucent. Then add minced garlic and chopped herbs, cooking for an additional minute while stirring.
- Add Vodka: Pour in vodka, stirring continuously with a wooden spoon to scrape up any browned bits from the pan. Cook for 1 minute until the alcohol reduces slightly.
- Make the Tomato Sauce: Add the crushed tomatoes, stir to combine, then season with 1/2 tsp salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes until the sauce changes from bright red to a shade of orange, indicating it’s done.
- Cook the Pasta: While the sauce is simmering, cook the penne in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving some pasta water if needed.
- Combine and Finish: Once the sauce is ready, stir in the heavy cream. Add the cooked pasta and shrimp along with any juices collected on the plate. Toss gently to combine, season with additional salt if necessary, and serve hot.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted in equal measure.
- For a spicier kick, add red pepper flakes with the garlic and herbs.
- Save some pasta water to loosen the sauce if it becomes too thick.
- This dish is best served immediately for optimal flavor and texture.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 603 kcal
- Sugar: 3 g
- Sodium: 888 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 86 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 285 mg
