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SEAFOODIE DIARIES

Shrimp Penne Alla Vodka Pasta

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If you scroll through at some of my old posts, you’ll notice that I have a vegetarian version of this pasta recipe. This time, I wanted to add protein so I came up with this shrimp alla vodka penne pasta recipe. This creamy vodka sauce recipe itself is still filled with amazing flavors, just with added shrimp now. The basil and herb seasonings taste amazing with the creamy sauce and seasoned shrimp.

At first, I grappled with the fact whether or not I should make this salmon or shrimp, however I chose the shrimp for this recipe. Feel free to season the shrimp however you like, however, I definitely recommend blackening the protein just as I did below.

shrimp penne alla vodka pasta
Shrimp Penne Alla Vodka Pasta

Why you’ll love this recipe:

  • Any pasta is suitable for this recipe – you can use regular, chickpea pasta, etc. 
  • Easy storage for leftovers
  • Creamy pasta dish that takes under an hour to make!
  • Gluten-free recipe

Simple Ingredients for Penne Pasta Alla Vodka:

  • Penne pasta – I used chickpea pasta for this recipe. However, if you used any other pasta, please monitor package instructions for al dente pasta. 
  • Fresh basil
  • Fresh thyme
  • Herbs De Provence
  • Tomato Puree 
  • Heavy Cream 
  • White Onion Diced 
  • Garlic Cloves Diced (Fresh!)
  • Freshly shredded Parmesan 
  • Vodka 
  • Tomato Paste
  • Pasta Water 
  • Kosher Salt & Black Pepper to taste
  • Olive Oil
  • Chili Flakes 

Brief Instructions for Shrimp penne alla Vodka Recipe:

  1. In a pot of 2-3 cups of boiling water, add a hefty pinch of salt. Next, boil the 8oz of pasta in the large pot of salted water for 7 minutes or until al dente. Make sure the pasta cooks at 7 minutes or less.
  2. Drain pasta using a strainer, but save 1 cup of pasta water and set both drained pasta and water aside, separately.
  3. In a large pot, drizzle a bit of olive oil to coat bottom of the pot on medium-high heat. 
  4. Add onions, cook for about 1-2 minutes. 
  5. Next, add garlic and pinch of kosher salt, herbs de Provence, thyme, and red pepper flakes. Cook until onions are translucent and garlic aroma penetrates. Be careful not to burn the garlic as this cook fast. 
  6. Turn heat to medium low or lower, then add vodka to the mixture. Let the mixture simmer on low heat until it has reduced by half. 
  7. Add the tomato paste and gently work it into the mixture. 
  8. Next stir in the tomato puree and use a bit of the pasta water set aside to reduce the thickness of the sauce. 
  9. Once the sauce is smooth, add the heavy cream and stir until it is well incorporated within the tomato mixture. 
  10. Taste the mixture and add kosher salt or other seasonings until you achieve the taste desired. 
  11. Add parmesan reggiano and basil. Stir on low heat.
  12. Add the penne pasta that was set aside and carefully fold the pasta within the sauce on low heat. Make sure heat is low because the temperature of the sauce will cook the pasta. 
  13. Add red pepper flakes for a bit of heat and garnish with parmesan and basil!

For shrimp: 

  1. Using clean and deveined shrimp, remove any excess moisture by using paper towels. Pat until dry. 
  2. Drizzle with a bit of olive oil and season the fresh shrimp with kosher salt, pepper, garlic powder, etc. 
  3. Heat a medium or large skillet on medium high heat; coat the bottom of the skillet with 1-2 tsps of butter. 
  4. Melt butter completely before adding the shrimp; Cook shrimp on each side for 2-3 minutes. 

Refer to recipe card below for more detailed instructions.

Try some of my other dinner recipes:

Poached Lobster Tail in Butter

shrimp penne alla vodka pasta

Shrimp Penne Alla Vodka Pasta

Yield: 4-5 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Easy creamy vodka and tomato sauce paired with seasoned shrimp.

Ingredients

  • 8 oz of penne pasta
  • 3 tbl of fresh basil
  • 2-3 sprigs of fresh thyme
  • 1/2 to 1 tsp of Herbs De Provence
  • ½ cup Tomato Puree
  • 1 cup Heavy Cream
  • ½ White Onion Diced
  • 6 Garlic Cloves Diced (Fresh!)
  • ½ cup freshly shredded Parmesan Raggiao
  • 1 cup Vodka
  • ½ cup Tomato Paste
  • ½ cup Pasta Water
  • Kosher Salt & Black Pepper to taste
  • Olive Oil
  • ¼ tsp Chili Flakes

Instructions

    1. Using clean and deveined shrimp, remove any excess moisture by using paper towels. Pat until dry. and set aside.
    2. Bring off 2-3 cups of water to a boil on medium high heat; add a hefty pinch of salt.
    3. Boil oil the 8oz of pasta for 7 minutes or until al dente pasta.
    4. Drain pasta using a strainer, but save 1 cup of pasta water and set both cooked pasta and water aside, separately.
    5. In a large pan, drizzle a bit of olive oil to coat bottom of the pot on medium heat.
    6. Add onions, cook for about 1-22 minutes.
    7. Next, add garlic and about 1/4 teaspoon of kosher salt, herbs de Provence, thyme, and red pepper flakes. Cook until onions are translucent and garlic aroma penetrates. Be careful not to burn the garlic as this cook fast.
    8. Turn heat to medium low or lower, then add vodka to the mixture. Let the mixture simmer on low heat until it has reduced by half.
    9. Add the tomato paste and gently work it into the mixture.
    10. Next stir in the tomato puree and use a bit of the pasta water set aside to reduce the thickness of the sauce.
    11. Once the sauce is smooth, add the cup of heavy cream and stir until it is well incorporated within the tomato mixture.
    12. Taste the mixture and add kosher salt or other seasonings until you achieve the taste desired.
    13. Add parmesan cheese and basil. Stir on low heat.
    14. Add the penne pasta that was set aside and carefully fold into the pasta sauce on low heat. Make sure heat is low because the temperature of the sauce will over cook the pasta.
    15. Drizzle with a bit of olive oil and season shrimp with kosher salt, pepper, garlic powder, etc.
    16. Heat a medium or large skillet on medium high heat; coat the bottom of the skillet with 1-2 tsps of butter.
    17. Melt butter completely before adding the shrimp; Cook shrimp on each side for 2-3 minutes.
    18. Plate your pasta first in a small bowl or plate; add the cooked shrimp.
    19. Garnish with red pepper flakes for a bit of heat and garnish with a little parmesan and basil!

Notes

Note 1: Alternative pastas can be used, however, remember to refer to packaging instructions for al dente cooking.

Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 570Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 74mgSodium: 297mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 12g
© CB
Category: Shrimp

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