Ingredients
Scale
- 8 ounces penne pasta
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1/4 cup vodka
- 1/4 cup tomato paste
- 1 cup crushed tomatoes
- 1/2 cup of heavy cream
- Kosher salt, black pepper, and red pepper flakes to taste
- 1/4 cup grated Romano cheese
- Fresh basil leaves for garnish (optional)
Instructions
- In a large skillet or large pan, heat the olive oil over medium to medium high heat. Add the minced garlic and chopped shallots. Sauté for 2-3 minutes until they become fragrant and translucent.
- Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside on some paper towels to dry off any excess oil.
- In the same skillet, pour in the vodka. Be cautious as it may briefly flame up. Cook for 1-2 minutes, stirring, to let the alcohol evaporate.
- Stir in the tomato paste and crushed tomatoes, and cook for an additional 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to low and add the heavy cream to the sauce. Stir until the sauce is well combined and slightly thickened. Season with salt and pepper to taste.
- While the sauce combines, bring a large pot of salted water over medium-high heat, and bring it to a boil. Add penne and cook pasta according to package directions or until al dente.
- Return the cooked shrimp to the skillet, stirring to coat them with the creamy vodka sauce. Allow them to heat through for a minute or two as the pasta cooks.
- Serve the penne alla vodka with shrimp over the cooked pasta. Sprinkle the creamy sauce with grated Romano cheese and garnish the finished product with fresh basil leaves if desired.