Shrimp and Vodka Sauce with Pasta Recipe

The combination shrimp, vodka and pasta may seem unusual,  but has become a modern classic in Italy. here it is served with two-colored pasta, but the sauce goes equally well with  short shapes such as penne, rigatoni and farfalle.

Serves 4

Ingredients:

12 ounces fresh or dried paglia e fieno

For the shrimp and vodka sauce:

2 tablespoons olive oil

1/4 large onion, finely chopped

1 garlic clove, crushed

1 -2 tablespoons sun-dried tomato paste

scant 1 cup heavy cream

12 large raw shrimp, peeled and chopped

2 tablespoons vodka

salt and ground black pepper

Method:

1. Heat the oil in a medium saucepan, add the onion and garlic and cook gently, stirring frequently, for about 5 minutes or until softened.
2. Add the tomato paste and stir for 1-2 minutes, then add the cream and bring to a boil, stirring. Season with salt and pepper to taste and let the sauce bubble until it starts to thicken slightly. Remove from heat.
3. Cook the pasta according to the instructions on the package, until al dente. When it is almost ready, add the shrimp and vodka to the sauce, toss over medium heat for 2-3 minutes or until the shrimp turn pink.
4. Drain the pasta and turn it into a warmed bowl. Pour on the sauce and toss well. Divide among warmed bowls and serve immediately.

Cook's Tip

This sauce is best served as soon as it is ready, otherwise the shrimp will overcook and become tough. Make sure that the pasta has only a minute or two of cooking time left before adding the shrimp the the sauce.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.