Last Updated on August 24, 2025

If you’re craving a cozy, comforting pasta dish, Penne alla Vodka with Shrimp is a fantastic choice. The rich, creamy tomato sauce gets a subtle kick from vodka, while tender shrimp add a touch of sweetness that pairs perfectly with the silky sauce. This simple one-pan meal feels like something you’d order at a restaurant, but it’s easy enough to pull off at home in under an hour.

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Why This Recipe Works

Unlike some vodka sauce recipes that require oven baking, this one comes together entirely on the stovetop. The vodka acts as an emulsifier, helping the tomato sauce and cream combine into a luxuriously smooth sauce. It’s simple, satisfying, and ready in under an hour.

Because it is so simple to make, this is a recipe you have got to try.

Ingredients You Will Need

One pound of large shrimp that are peeled and deveined, and tails off.

12 ounces of penne pasta

Extra virgin olive oil

One medium yellow onion

3 garlic cloves

One can of San Marzano tomatoes

1/3 cup of vodka

Dried oregano

Red pepper flakes

Heavy cream

Parmesan cheese

Salt and black pepper

How to Make It

Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne until al dente, according to package instructions. Drain and set aside.

Make the sauce:
In a large sauté pan or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion and garlic for 4–5 minutes until softened.

Add tomatoes, vodka, and spices:
Stir in the San Marzano tomatoes (break them up with your hands, scissors, or a spoon), oregano, red pepper flakes, and vodka. Simmer for 20 minutes, reducing the sauce by about 25%.

Blend the sauce:
Use an immersion blender or transfer to a stand blender to puree until smooth.

Finish the sauce:
Return the sauce to the pan over low heat. Stir in the heavy cream and Parmesan. Cook for 3–4 minutes until the cheese melts. Season with salt and pepper.

Cook the shrimp:
Add the raw shrimp directly into the sauce. Cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Combine and serve:

Toss in the cooked pasta, stir to coat, and serve hot. Top with extra Parmesan if you like.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.

You can freeze this dish, but note the creamy sauce may separate slightly when thawed — it won’t affect the flavor. Thaw in the fridge overnight for best results.

Final Thoughts

Serve this creamy shrimp penne alla vodka with crusty bread or a fresh salad for a complete meal. This recipe makes about 4–5 servings, though if your household loves shrimp and pasta as much as we do, you might find it serves closer to 4!

Here Are Some More Tasty Pasta Dishes To Try:

Creamy Penne alla Vodka with Shrimp (Easy One-Pan Dinner)

Delicious shrimp with penne pasta alla vodka sauce. The taste is silky smooth.

4 from 11 votes

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Course: Main dish

Cuisine: American, Italian

Keyword: penne ala vodka sauce, shrimp penne ala vodka sauce

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 714kcal

Author: Joe Boyle

Ingredients

1/4 cup extra virgin olive oil
3/4 cup chopped onion
3 garlic cloves, minced
1 28 oz. can San Marzano tomatoes, whole tomatoes crushed by hand or coarse chopped with scissors or a knife
1/3 cup vodka
2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 cup heavy cream
1/2 cup grated parmesan plus more for garnish
1 lbs. shrimp , 21 to 30 size, peeled, deveined, tail off
Salt and pepper to taste

Pasta

12 oz . penne pasta , cooked al dente according to package directions

Instructions

Boil the pasta until al dente according to package instructions, drain and keep warm.
In a large sauce pan on medium heat, add oil, onion and garlic and cook 5 minutes until softened.
Add the tomatoes, oregano, red pepper flakes and vodka being careful not to flame the vodka.
Stir and simmer about 20 minutes until the sauce has reduced about 25%.
Remove from the heat and use an immersion blender to puree the sauce, (you can also use a blender or a food processor).
Put the pot back on medium heat and stir in the cream and parmesan cheese.
Taste the sauce and add salt and pepper as you see fit.
While still on the heat, add the shrimp and let them cook for 2 or 3 minutes until nearly opaque.
Remove the sauce from the heat and let the shrimp finish for another minute, then add the cooked pasta.
Stir together and serve hot with extra parmesan cheese.

Notes

You can substitute cooked lobster or even cooked chicken instead of using shrimp.
San Marzano tomatoes have the right amount of acid and are the best choice for this dish. They are usually whole tomatoes and should be coarsely broken up to use.

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