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!
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
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.
Oh...man. Shrimp AND pasta? That's like double daring me to make this! Seriously, I always say to myself "I'm gonna make that", but I REALLY NEED to make this!!!!!
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