Creamy shrimp pasta with vodka sauce is the answer to every "I want something impressive, but I really don't have the energy" weeknight. It comes together in 40 minutes, uses one pan for the sauce, and hits that restaurant-worthy richness you usually only get when someone else is cooking for you.
Jump to:
This one is on repeat in my kitchen because it works for literally any night of the week. I'm a big fan of rich, cozy pasta dishes, and vodka sauce is one of those bases that feels indulgent without requiring a lot of fuss. The Calabrian chili paste adds just enough heat to make things interesting, and a handful of fresh basil and Parmesan at the end ties everything together.
If you want the same bold vodka sauce flavor in a slightly lighter format, my Creamy Tomato Vodka Orzo has the same vibe with a weeknight-friendly twist. And if you'd rather skip the alcohol altogether, my 20-minute pink sauce is a great swap.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Don't love shrimp pasta? Add another protein like Italian sausage, pancetta, chicken or pork.
- Gluten-free. This recipe can easily be gluten-free by choosing a gluten-free vodka like Titos, as well as serving it over a gluten-free pasta of your choosing.
- Tomato paste. If you don't have tomato paste on hand you can use a can of chopped tomatoes instead. You may need to add 10 minutes of cooking time to concentrate the flavors of the tomatoes.
- If you'd like an alcohol-free option try my 20-minute pink sauce recipe instead!
Instructions
Bring a pot of water to a boil and cook pasta according to package instructions. Cook to al dente. Drain the pasta and reserve a bit of water.
Step 1: Heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they're pink. Remove and set aside.
Step 2: Add the shallot to the pan and cook for 1-2 minutes until translucent. Stir in the garlic and cook for another 1-2 minutes.
Step 3: Add the red pepper flakes or Calabrian chili paste to the pan and stir to combine.
Step 4: Pour in the vodka and let it cook for a few minutes for the alcohol to cook off.
Step 5: Pour in the heavy cream and stir well to combine. Season with salt black pepper to taste. Simmer for 10-15 minutes.
Step 6: Add the shrimp and pasta to the saucepan. If the sauce is too thick, add a bit of the reserved pasta water to thin it out. Serve with fresh basil and parmesan cheese, enjoy!
Sarah's Top Tips
- Reserve pasta water. Always reserve some of your pasta water when draining your pasta. I do this when making my sauces in case I need to thin out the sauce a bit!
- Change up the spice level by adding more Calabrian chili paste or even top the pasta with red pepper flakes.
- Make it your own. I love adding extra vegetables to my sauces. Vodka sauce goes great with sautéed mushrooms or leafy spinach.
- Don't overcook the pasta. Cook it just until al dente so it can finish cooking in the sauce.
Serving
Serve this shrimp with vodka sauce over pasta or a bed of fresh arugula for a lighter meal!
I love this over a short pasta like rigatoni or penne pasta.
Storage & Reheating
Leftover sauce can be stored in an airtight container for 3-4 days in the refrigerator.
You can freeze the leftover sauce in a freezer-safe container for 3-4 months. To defrost, place in the refrigerator overnight.
Reheat the sauce on the stove top. This allows everything to heat up slowly and won't overcook the shrimp.
More Cozy Pasta Recipes to Try
Try this Spicy Sausage Pasta for bold flavor and a little bit of heat when you want something hearty and satisfying.
My Authentic Italian Pasta Sauce (aka Nonna's Sauce) is a slow-simmered classic passed down from my family.
This Easy Bolognese Pasta brings big flavor with minimal effort on busy weeknights.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Creamy Shrimp Pasta with Vodka Sauce (40 Minutes)
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 1 pound wild-caught large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 cloves garlic, minced
- ½ cup tomato paste
- 1 teaspoon Calabrian chili peppers or red pepper flakes
- ½ cup vodka
- ⅔ cup heavy cream or full-fat coconut milk
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped
- Grated Parmesan cheese, for serving
Instructions
- Cook the pasta according to package instructions until al dente. Reserving some pasta water just in case.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the shallot and sauté until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the tomato paste and calabrian chili paste and stir.
- Pour in the vodka and let it simmer for a couple of minutes to cook off the alcohol.
- Pour in the heavy cream or coconut milk and stir well to combine.
- Season with salt, and black pepper to taste. Simmer the sauce for about 10-15 minutes, allowing it to thicken.
- Add the shrimp and pasta to the pan. If the sauce is too thick, add a bit of the reserved pasta water to thin it out. Serve with fresh basil and parmesan cheese, enjoy!
Sarah's Tips
- Reserve pasta water. Always reserve some of your pasta water when draining your pasta. I do this when making my sauces in case I need to thin out the sauce a bit!
- Change up the spice level by adding more Calabrian chili paste or even top the pasta with red pepper flakes.
- Make it your own. I love adding extra vegetables to my sauces. Vodka sauce goes great with sautéed mushrooms or leafy spinach.
- Don't overcook the pasta. Cook it just until al dente so it can finish cooking in the sauce.
- Leftover sauce can be stored in an airtight container for 3-4 days in the refrigerator.
- You can freeze the leftover sauce in a freezer safe container for 3-4 months. To defrost, place in the refrigerator overnight.
- Reheat sauce on the stove top, this allows everything to heat up slowly and won't overcook the shrimp.
Tools I Use for This Recipe
- 1 Knife and cutting board
- 1 Colander
Comments
No Comments