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Penne Alla Vodka Pasta Sauce

Penne Alla Vodka Pasta Sauce Recipe; With Shrimp

  • Author: Gianna Ferrini


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the tomato paste and crushed tomatoes, and cook for an additional 2-3 minutes, allowing the flavors to meld.
  5. 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.
  6. 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.
  7. 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.
  8. 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.