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 ūüėČ 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 ‚Äď adapted from¬†The Pioneer Woman

  • 3/4 pounds¬†Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons¬†Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup¬†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 ‚Äďsized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saut√©, 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 ¬Ĺ 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.

Penne and Shrimp with Vodka Cream Sauce

Quick Post:¬†This is quick, easy and it makes a lot of food, so it’s perfect for company. ¬†I used this recipe, but I didn’t have white wine but I did have vodka. Thanks for reading, enjoy!
Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman
  • 3/4 pounds¬†Penne Pasta (I used a pound)
  • 1 pound¬†Shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons¬†Butter
  • 2 Tablespoons¬†Olive Oil
  • 1 whole¬†Onion (small)
  • 2 cloves¬†Garlic
  • 1/2 cup¬†vodka (or white wine)
  • 1 can¬†Tomato Sauce (8 Oz)
  • 1 cup¬†Heavy Cream
  • Salt To Taste
  • Pepper To Taste
  • lots of Parmesan cheese
  • fresh basil, if you have it

Preparation Instructions

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 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 ‚Äďsized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and saut√©, 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 ¬Ĺ 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 chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

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

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

Quick Post: I came across this recipe today, not even looking for something like this at all. The picture on the blog sold me on the idea. My family loves shrimp, tomato cream sauces, and lots of cheese so why not? Shrimp was on sale – thankfully it was the easy peel kind! Thanks for reading, enjoy!

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce – adapted from Jane Deere
  • 1 pound large shrimp, peeled & deveined
  • 2 teaspoons lemon pepper seasoning (* I used some lemon zest and Italian seasoning )
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1-20 oz package refrigerated Four Cheese Ravioli (used: Buitoni)
  • 1 jar prepared tomato & basil pasta sauce (used: Bertolli)
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1 cup vodka (* I used 3/4 cup)
  • 1/2 cup cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
Directions –
Start a large pot of boiling, salted water for ravioli.In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil.  Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer.  Sear shrimp for 1 minute, then flip and continue for 1 minute more.  Remove to a plate; set aside.

While shrimp are cooking, add ravioli to boiling water and cook for about 8 minutes.  Drain well.

Once the shrimp are cooked, add the shallots and garlic and saute until fragrant.  Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted.  Stir in the tomato sauce until well combined.  Remove from heat and whisk in parmesan cheese until well blended.  (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon)  Stir in chopped parsley.

Add shrimp and ravioli and toss to coat.  Serve warm with hot garlic bread and salad.

Vodka Cream Pasta with Italian Sausage

I was introduced to tomato/cream pastas some time last year…dangerous! I don’t make them very often at all and our favorite so far is Penne al la Betsy via The Pioneer Woman. The first time I made it, I subbed chicken for the shrimp – see that was before I was comfortable cleaning, deveining, and cooking shrimp. My family loves shrimp, even my picky eater loves shrimp. Thankfully, she loves sausage (and bacon) too, and if she knows what’s good for her, she’ll eat some of this too!

I cooked the sauce much longer than what the recipe specified – actually, it doesn’t give a time limit at all. I also thought it best to use 1/2 cup of vodka and about the same amount of heavy cream, because 1 cup of each seemed like over-kill to me!

Verdict: rich, creamy, flavorful, yum! This makes a lot of pasta, so unless you want to deal with all the leftovers, invite some friends over! Thanks for reading, enjoy!

Vodka Cream Pasta with Italian Sausage Ingredients – adapted from Eclectic Recipes

  • 5 links sweet Italian sausage, cut in bite size pieces
  • 1 32 oz can Italian tomatoes (I used crushed San Marzano tomatoes)
  • 2 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 1 cup vodka (I used 1/2 cup)
  • 1 cup cream (I used about 3/4 cup)
  • a large bunch of basil, roughly chopped or torn
  • olive oil
  • kosher salt
  • penne pasta (I used angel hair)

Directions –

Preheat large skillet. Drizzle with olive oil and add sausage to pre-heated pan. Brown sausage. Add onions and garlic and saute until translucent. Add tomatoes. Add vodka. Turn heat to a simmer. Break up tomatoes with a spoon or potato masher.

In a separate saucepan, while sauce is simmering, bring water to boil for pasta. Cook pasta according to package directions.

When pasta is done, Add cream to sauce and bring to a boil, then remove from heat. Add basil and stir until just wilted. Serve over pasta, and don’t forget the garlic toast!