Vodka Shrimp Pasta
Vodka Shrimp Pasta
Vodka Shrimp Pasta
Photo by Felice Alexandra
Photo by Felice Alexandra
Photo by Felice Alexandra
INGREDIENTS
INGREDIENTS
INGREDIENTS
350g pasta of choice
1 tablespoon neutral oil
1 small onion, finely chopped
4 cloves garlic, minced
1 teaspoon chilli flakes (adjust to taste)
350g shrimp, peeled and deveined
Salt and black pepper to taste
1/4 cup vodka (can be removed completely if necessary)
2 tablespoons tomato paste
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Dried parsley for garnish
350g pasta of choice
1 tablespoon neutral oil
1 small onion, finely chopped
4 cloves garlic, minced
1 teaspoon chilli flakes (adjust to taste)
350g shrimp, peeled and deveined
Salt and black pepper to taste
1/4 cup vodka (can be removed completely if necessary)
2 tablespoons tomato paste
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Dried parsley for garnish
350g pasta of choice
1 tablespoon neutral oil
1 small onion, finely chopped
4 cloves garlic, minced
1 teaspoon chilli flakes (adjust to taste)
350g shrimp, peeled and deveined
Salt and black pepper to taste
1/4 cup vodka (can be removed completely if necessary)
2 tablespoons tomato paste
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Dried parsley for garnish
DIRECTIONS
DIRECTIONS
DIRECTIONS
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and chilli flakes for about 1 minute until fragrant.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side, until the shrimp turn opaque. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by pouring in the vodka. Allow it to simmer for a minute, scraping up any burned bits from the bottom of the pan.
Add the tomato paste to the skillet and stir to combine. Cook for a couple of minutes, allowing the tomato paste to caramelise and reduce.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5-7 minutes.
Add the cooked pasta to the skillet and toss it in the creamy vodka sauce until well coated. Add in the grated Parmesan and mix well.
Return the cooked shrimp into the skillet, stirring as needed.
You can add more freshly grated Parmesan and dried parsley for garnish if you'd like.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and chilli flakes for about 1 minute until fragrant.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side, until the shrimp turn opaque. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by pouring in the vodka. Allow it to simmer for a minute, scraping up any burned bits from the bottom of the pan.
Add the tomato paste to the skillet and stir to combine. Cook for a couple of minutes, allowing the tomato paste to caramelise and reduce.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5-7 minutes.
Add the cooked pasta to the skillet and toss it in the creamy vodka sauce until well coated. Add in the grated Parmesan and mix well.
Return the cooked shrimp into the skillet, stirring as needed.
You can add more freshly grated Parmesan and dried parsley for garnish if you'd like.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and chilli flakes for about 1 minute until fragrant.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side, until the shrimp turn opaque. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by pouring in the vodka. Allow it to simmer for a minute, scraping up any burned bits from the bottom of the pan.
Add the tomato paste to the skillet and stir to combine. Cook for a couple of minutes, allowing the tomato paste to caramelise and reduce.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for another 5-7 minutes.
Add the cooked pasta to the skillet and toss it in the creamy vodka sauce until well coated. Add in the grated Parmesan and mix well.
Return the cooked shrimp into the skillet, stirring as needed.
You can add more freshly grated Parmesan and dried parsley for garnish if you'd like.
QUICK TIPS
QUICK TIPS
QUICK TIPS
Don't overcook the pasta! The residual heat from cooking the sauce will cook the pasta further, so make sure to only cook it until it's al dente.
The alcohol in the vodka will completely evaporate out of the dish. However, if you'd prefer not to have any alcohol in the dish, feel free to remove it entirely.
Don't overcook the pasta! The residual heat from cooking the sauce will cook the pasta further, so make sure to only cook it until it's al dente.
The alcohol in the vodka will completely evaporate out of the dish. However, if you'd prefer not to have any alcohol in the dish, feel free to remove it entirely.
Don't overcook the pasta! The residual heat from cooking the sauce will cook the pasta further, so make sure to only cook it until it's al dente.
The alcohol in the vodka will completely evaporate out of the dish. However, if you'd prefer not to have any alcohol in the dish, feel free to remove it entirely.