Shrimp Penne alla Vodka
A delicious Shrimp Penne alla Vodka that combines succulent shrimp with a creamy, flavorful sauce, perfect for a quick dinner.
Equipment
- Large pot
- Enamel colander
- Frying pan
Ingredients
- 2 tbsp olive oil, extra virgin (30ml)
- 450 g shrimp, cleaned and deveined (1 lbs)
- ½ onion, small, finely chopped
- 1-2 cloves garlic, crushed
- 1 tbsp fresh basil and oregano combined (15g) (can use dry herbs)
- 70 ml vodka (1/4 cup)
- 400 g canned crushed tomatoes/tomato passata (14oz)
- 70 ml heavy/double cream (1/4 cup)
- 500 g penne (or any short pasta) (1 lbs)
Instructions
- Start by warming the olive oil in a large pan over medium heat. You will know it is ready when it shimmers a bit and starts to smell amazing. This step kicks off the flavor base for your dish. Just be careful not to let it smoke.
- Add the finely chopped onion and crushed garlic to the pan. Stir them around until the onions turn translucent and you can smell that warm garlic goodness. This usually takes a few minutes, and you will want to avoid browning them too much, which can create a bitter taste.
- Toss in the shrimp and cook until they are just pink and opaque, which takes just a couple of minutes. You want them tender, not rubbery, so keep an eye on them. Once they are done, remove them from the pan to keep them juicy and perfect.
- Carefully add the vodka to the pan, letting it sizzle for a minute. You will notice that distinct smell as the alcohol cooks off; that is a good sign! Just remember, it is a quick step, so do not walk away or it can evaporate too much.
- Stir in the crushed tomatoes along with the heavy cream. The sauce should transform into a beautiful bright red color with a creamy texture. Let it simmer for a bit so the flavors mingle nicely. Be cautious not to let the sauce boil too vigorously, or it can splatter.
- Once your penne is cooked and drained, add it directly to the sauce. Gently toss everything together until the pasta is coated and colorful. This is where the magic happens, so watch your sauce for any clumps. If it seems too thick, a splash of reserved pasta water can help!
- Sprinkle in your fresh basil and oregano just before serving. Give it a quick toss for that fresh aroma to come through. Herbs really bring your dish to life, but remember that a little goes a long way, so do not overdo it!
- Dish it out while it is nice and warm, maybe with a sprinkle of extra herbs on top. Watching the steam rise is such a treat! Just keep an eye on portion sizes if you are managing carbs— it can be easy to go back for seconds.
Notes
Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. It is not recommended to freeze leftover pasta due to texture changes. Reserve a cup of pasta water before draining to adjust sauce consistency. When cooking shrimp, aim for just until they turn pink. Remove them promptly to avoid a rubbery texture. For a different taste, consider scallops or chicken instead of shrimp for your pasta dish. If the tomato sauce tastes overly acidic, try adding a pinch of sugar or a splash more cream for better flavor. For a texture variation, feel free to swap in short pasta shapes like fusilli or conchiglie in place of penne. Reheat on the stovetop over low heat, stirring occasionally, until warmed through, about 5-10 minutes. Pair with a simple side salad like Caprese. Serve with crusty bread to soak up the sauce. Accompany with white wine for a complete meal. Add spinach or kale for added greens. Incorporate sun-dried tomatoes for extra flavor. Replace shrimp with lobster for a luxurious twist.