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Shrimp alla Vodka

Shrimp alla vodka combines succulent shrimp with al dente pasta tossed together in a creamy pink sauce and topped with hand-torn fresh basil leaves. This creamy and comforting pasta is easy to make in about 40 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 666 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the shrimp brine
  • 1 1/4 pounds large shrimp cleaned and tails removed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Calabrian chili paste or more to taste
For the vodka sauce
  • 1 pound rigatoni or ridged paccheri or any tubular pasta you like
  • 7 tablespoons olive oil divided
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/2 teaspoon Calabrian chili paste
  • 4 ounces vodka
  • 4 ounces dry white wine
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup basil hand torn for finishing
  • 1 cup reserved pasta water to thin if needed - will most likely not need all of it

Instructions

For the shrimp brine
    Cup of Yum
  1. In a bowl, mix all of the shrimp brine ingredients and cover and refrigerate while making sauce.
For the vodka sauce
  1. Bring a large pot of salted (2 tablespoons per gallon) water to boil.
  2. 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.
  3. 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.
  4. Next, add in the tomatoes and mix well to incorporate. Bring to a lively simmer then turn the heat down to low.
  5. At this time begin boiling the pasta to 1 minute less than al dente.
  6. 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.
  7. Add the cream to the sauce and stir to combine. Let the sauce cook on the lowest setting.
  8. 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.
  9. 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

  •  
  • Makes 6 moderate or 4 large portions
  • Calabrian chili paste levels should be adjusted to personal spice preferences.
  • Any large shrimp will work for this dish
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave.

Nutrition Information

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 (15%) Fiber 4.5g (18%) Sugar 9.1g (18%) Calcium 123mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 666

% 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.