Drunk Shrimp Pasta

• Saw this recipe and had to try it. They used penne pasta but I wanted a wild looking dinner last night, so I used black spaghetti pasta instead! It really flipped the little ones out :) Use any pasta - the shrimp in this sauce is what makes the dish. They were delicious! You could even serve them over rice, they are that good!
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• 2-1/2 pounds raw shrimp peeled, deveined
• 1/2 cup olive oil
• 2 teaspoons Kosher salt
• 2 tablespoons minced garlic
• 1/2 teaspoon black pepper
• 1 pound  pasta
• 3 tablespoons unsalted butter
• 1 cans (14-1/2 ounces) diced tomatoes
• 1/2 c heavy cream
• 3 tablespoons Vodka
• 1 tablespoon lemon zest
• 1/2 cup chopped basil
• 1/4 cup chopped Italian parsley
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• Combine the shrimp, olive oil, 1 teaspoon Kosher salt, minced garlic and pepper in a bowl or plastic baggie. Marinate for 1 to 2 hours in the refrigerator. 
• When ready to start, cook your pasta according to package directions. 
• While the pasta cooks, heat skillet over medium-high heat. Add half of the shrimp, including half of your marinade liquid, to pan and saute 4 to 5 minutes until shrimp are firm and pink. Transfer shrimp to a bowl and set aside.
• Cook remaining shrimp and marinade the same way and add to bowl. Add butter to this bowl and gently toss. 
• In skillet you have set aside, turn heat down to medium and add your diced tomatoes and salt. Simmer slowly for 5 minutes. Add vodka and lemon zest - bring to a boil for about 60 seconds. Mix in heavy creamy until blended. Simmer for another 5 minutes.
• Remove from heat, stir in basil and set aside for a few minutes until ready to pour over pasta.
• Add your drained pasta to the bowl with shrimp and butter and toss to mix completely. Add tomato vodka sauce and mix it all up, sprinkle with parsley and serve. 
• Enjoy!