Penne alla Vodka with Shrimp

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

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

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

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.

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.

Calories: 714kcal