EASY SHRIMP VODKA SAUCE PASTA

This easy pasta recipe with shrimp vodka sauce is a delicious dinner recipe and can be in the table in less than 30 minutes.

INGREDIENTS

Full recipe with amounts can be found in the recipe card below.

For the Vodka sauce:

  • Olive oil. 
  • Onion.
  • Garlic. 
  • Chilli flakes. 
  • Oregano.
  • VodkaThe vodka adds a sharp brightness to the sauce but is not essential. You can use water or stock too.
  • Canned tomatoes. 
  • Fresh basil.
  • Cream.
  • Salt and pepper.

For the shrimp/prawns: 

  • Shrimp/prawns. I used frozen shrimp that I peeled and deveined myself. You can buy ready-cleaned shrimp if you prefer.
  • Olive oil. 
  • Salt and pepper. 
  • Garlic. 
  • Lemon juice. 
  • Oregano.
  • Pasta, of your choice.
  • Parmesan cheese.

HOW TO MAKE SHRIMP VODKA SAUCE PASTA

  1. Make the sauce: In a large, deep pan set over medium heat, saute the onion in the olive oil until soft and fragrant for 2-3 minutes. Add the garlic, chilli flakes and oregano and cook for another 30 seconds. Pour in the vodka. Allow to reduce for 5 minutes. Pour in the tomatoes and season with salt and pepper. Allow to simmer for 10 minutes until the sauce has reduced slightly.
  2. Blend: Transfer the tomato sauce to a blender or food processor. Add the fresh basil then blend until smooth. Pour the sauce back into the pan and set over medium heat. Add the cream and stir in. Simmer for another 5 minutes.
  3. Cook the shrimp: While the sauce is simmering, pat the shrimp dry with paper towels then drizzle over the olive oil and season with salt, pepper, garlic, lemon juice and oregano. Mix well. Heat a large frying pan over high heat then add the shrimp and cook for 30 seconds-1 minute per side (depending on their size) until they are opaque in color. Avoid over cooking them as they will continue cooking in the sauce.
  4. Serve: Toss the shrimp in the sauce then add pasta of your choice and serve with Parmesan and fresh basil.

CAN I MAKE THIS AHEAD?

The sauce (without shrimp) can be made and frozen for up to 3 months. Allow to thaw overnight in the fridge then reheat, cook the shrimp and toss with pasta.

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