Shrimp alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
666 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp alla Vodka
Description
This dish begins with shrimp brined to enhance texture and flavor. The sauce preparation starts by sautéing onion and garlic in olive oil, followed by Calabrian chili paste for heat. Vodka and white wine are added and reduced to intensify the flavors. Hand-crushed plum tomatoes are incorporated, simmering gently before cream is stirred in to create a smooth, velvety sauce. Black pepper and salt are adjusted to taste, and fresh basil leaves torn by hand finish the dish with herbal brightness.
Rigatoni pasta is boiled until just under al dente and combined with the sauce. Shrimp are cooked separately in olive oil until just done and folded into the sauce or plated atop the pasta. This creates a creamy and slightly spicy entree balancing seafood and rich tomato cream sauce flavors.
Adjust Calabrian chili paste according to preferred spice level. Leftovers keep well refrigerated for up to three days and reheat quickly in the microwave.
Ingredients
For the shrimp brine
- 1 1/4 pounds Shrimp cleaned and tails removed, large
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon chili paste or more to taste, Calabrian
For the vodka sauce
- 1 pound rigatoni or any tubular pasta you like, or ridged paccheri
- 7 tablespoons olive oil divided
- 1 medium onion diced
- 4 cloves garlic minced
- 1/2 teaspoon chili paste Calabrian
- 4 ounces vodka
- 4 ounces white wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 1/4 cup basil hand torn for finishing
- 1 cup water to thin if needed - will most likely not need all of it, reserved pasta water
Instructions
For the shrimp brine
- In a bowl, mix all of the shrimp brine ingredients and cover and refrigerate while making sauce.
For the vodka sauce
- Bring a large pot of salted (2 tablespoons per gallon) water to boil.
- Heat a large pan to medium-low heat with 1/4 cup of olive oil and saute the onion for 4-5 minutes or until soft. Once soft add in the garlic and cook for 1-2 more minutes or until lightly golden. Add the Calabrian chili paste and cook for another 30 seconds.
- Add the white wine and vodka to the pan and turn the heat to medium-high. Let the alcohol cook out and reduce for 3 minutes or until it reduces by about half.
- Next, add in the tomatoes and mix well to incorporate. Bring to a lively simmer then turn the heat down to low.
- At this time begin boiling the pasta to 1 minute less than al dente.
- While the pasta is cooking, heat a large pan to medium-high heat and add the remaining olive oil. Pat the shrimp dry with paper towels then add them to the hot pan. Cook the shrimp until pink on both sides (about 3 minutes total) then place them on a plate and tent lightly with foil.
- Add the cream to the sauce and stir to combine. Let the sauce cook on the lowest setting.
- Add the almost al dente pasta to the sauce along with the shrimp and stir to combine. Cook the pasta until it just reaches al dente then remove the pan from the heat.
- Taste test and adjust salt and pepper to taste. Add the basil and toss to coat. If the pasta is at all dry, add a couple of ounces of pasta water to get the consistency just right. Enjoy!
Notes
- Adjust Calabrian chili paste quantity to match personal spice preference.
- Any large shrimp will work; brining briefly improves texture.
- Leftover shrimp alla vodka can be refrigerated for up to 3 days and reheated in the microwave.
- Use rigatoni or similar tubular pasta to hold the sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 67.9g | 23% |
| Protein | 33.5g | 67% |
| Fat | 26.9g | 41% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 226mg | 75% |
| Sodium | 649mg | 27% |
| Potassium | 510mg | 11% |
| Fiber | 4.5g | 18% |
| Sugar | 9.1g | 18% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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