Spaghetti with Shrimp and Vodka Cream Sauce

pasta

I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything šŸ˜‰ No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce ā€“ adapted fromĀ The Pioneer Woman

  • 3/4 poundsĀ Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 TablespoonsĀ Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cupĀ vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite ā€“sized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sautĆ©, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about Ā½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir.

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