30-minute shrimp pasta with a rich, creamy tomato vodka sauce.
Have you ever made pasta with vodka sauce?
Typically pasta alla vodka is made with penne pasta.
Elise Bauer
So, why the vodka?
According toKenji Lopez-Alt at Serious Eats, quoting Harold McGee, low concentrations of alcohol enhance flavor aromas.
That said, it isn’t absolutely necessary.
Elise Bauer
You’ll still have a lovely sauce without it.
Melt butter in a large, thick-bottomed pot on medium high heat.
Add the onion and saute 5 to 7 minutes, until lightly browned.
Elise Bauer
Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more.
Add the crushed tomatoes to the onions.
Stir in the vodka, cream, and lemon zest.
Elise Bauer
Increase heat to bring to a simmer, then lower the heat to maintain a simmer.
As soon as you start simmering the sauce, add pasta to boiling salted water.
Pasta should be done in 10 minutes.
Elise Bauer
Add the raw peeled and deveined shrimp to the sauce.
Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat.
Sprinkle with parsley and freshly ground black pepper to serve.
Elise Bauer
Elise Bauer
Elise Bauer
