Vodka sauce was the first thing I ever learned how to cook, thanks to my sister. Her version is a super simple recipe but so darn good. I’ve played with it over the years, adding different proteins and using different ratios. Since shrimp is my absolute favorite protein in the world, I am going to be biased and say this version is the best. I added a little more vodka and lots more parmesan than usual and I loved very bite so much!
It brought me back to all the times my sister cooked this for me and her teaching me how to do it myself. She hates seafood though, so I loved adding the shrimp as my own personal touch. Hope you all love this simple, classic, wonderful recipe too! It makes a lot as well, so yay leftovers!! xoxo
A gorgeous vodka sauce tossed with succulent shrimp and tender penne. It's a classic match made in heaven!
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 whole onion finely diced
- 6 cloves garlic minced
- 1 pound shrimp peeled, deveined and tails removed
- 2 cans diced tomatoes 28 ounce size
- 2 pinches salt
- 2 pinches crushed red pepper
- 1/3 cup vodka
- 1 pint heavy cream
- 1/2 cup grated parmesan cheese
- 1 pound penne pasta
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Get out a sturdy pot or dutch oven and heat the butter and olive oil in it over medium high heat. Add the onion and garlic, and let them get soft and fragrant for a couple of minutes. Next, the shrimp go in. Let them cook and become pink for another couple of minutes. Then pour in the diced tomatoes. Season the mixture generously with the salt and crushed red pepper. Let it simmer and thicken for 20 minutes.
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Pour in the vodka, heavy cream and parmesan and stir it all thoroughly. Let it bubble and thicken some more for another 20 minutes. In the meantime, get a pot of water on to boil for the penne. Once it is boiling, cook it until tender for about 8 minutes. Drain it and toss it in with the finished sauce. That's all there is to it! Serve with some salad and crusty bread for an incredible meal.
