Monday, January 11, 2010

Shrimp Vodka Cream Pasta



This is combination of two recipes, Vodka Cream Pasta from Rachael Ray, and Penne a la Betsy from Pioneer Woman. I was originally inspired from Pioneer Woman's cookbook to try her recipe, but I seem to like vodka sauces better than wine sauces, so a tweak here and there, and it made a great dinner!


That size of vodka bottle just makes me laugh! It's so small and yet I'm embarrassed to say how long it's been lurking in my cabinet. Plus, I bought that tiny bottle with my toddler son riding in the cart....how times change!

Shrimp Vodka Cream Pasta
Serves: 4

1 pound extra large shrimp
3 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, minced
1 small onion minced
1 cup vodka
1 14.5 oz can tomato sauce
Salt
Pepper
1/2 cup cream
1 12-ounce package pasta such as penne rigate (I used whole wheat)
20 leafs fresh basil (or find our grocery store has no fresh basil and use 1/2 tsp dried basil)

Put a large pot of salted water on to boil. Peel, devein and rinse 1 pound of extra large shrimp. I took off the tails, too. (Because we ALWAYS have the question at the dinner table if the tails are on the shrimp...I just remove the tails and then there's no issues:)

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque, not overcooking them. Remove from heat and let cool for a few minutes.

Heat a large skillet over moderate heat. Add 2 tablespoons oil, 2 tablespoons butter, garlic, and onion. Gently saute garlic and onion, 3 to 5 minutes. Add vodka. Reduce vodka by half, 2 or 3 minutes.


Add tomato sauce. Bring sauce to a bubble, then reduce heat to simmer. While sauce simmers, cook pasta in salted boiling water until al dente. Now, put the cooked shrimp on the cutting board and chop the shrimp into bite –sized pieces and set aside. Each of my shrimp made about 3 pieces. After you've given the sauce a good 10-15 minutes to simmer, stir cream into the vodka sauce.

Aren't those swirls neat? Anyway, back to the recipe. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil. Serve immediately.

I am sharing this recipe at Mouthwatering Mondays!

Easy Cooking | Simple Cooking 

4 comments:

  1. I am trying to eat more seafood and this sounds great! I love that it's also made from common ingredients. I struggle with recipes that involve actually going and picking out ingredients specific to them, lol.

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  2. Vodka sauces are one of my favs ;-)

    I made something very similar to this a couple of months ago and featured it and it remains one of my favorites!

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  3. This sounds yummy...I'm always tempted to try vodka sauces - maybe I'll bookmark this one. Thanks!

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  4. those swirls ARE neat - reminds me of handmade paper!!

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