Shrimp with Vodka Sauce
Creamy vodka sauce with shrimp is an easy and flavorful dish done in just 30 minutes! Serve it as a pasta dish, over vegetables, or on its own.
Servings: 4 people
Calories: 375kcal
Equipment
- 1 Knife and cutting board
- 1 Colander
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!
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 12g | Protein: 28g | Fat: 25g | Cholesterol: 220mg | Calcium: 150mg
