Ingredients
- 1/2 pound dry penne pasta (or pasta of your choice)
- 1 tablespoon oil (extra virgin olive oil)
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1 can (14.5 ounce) crushed tomatoes
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon vodka
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/2 pound shrimp, large (butterflied)
- VARIATIONS: 1/4 lb spicy Italian sausage, cooked & crumbled OR 1/2 chicken breast, cooked and sliced OR 1 cup diced cooked vegetables (zucchini, carrots, cauliflower)
How to Make
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Step 1: Prepare pasta per package instructions while making the sauce.
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Step 2: Heat the oil in a skillet and add the garlic and red pepper flakes. Cook over medium heat until garlic sizzles and starts to turn golden but does not brown - about three minutes.
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Step 3: Add the tomatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
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Step 4: Add the raw shrimp and cook for a few minutes, turning, until shrimp turns pink and is opaque. Do not overcook - this should only take a minute or two.
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Note: if you are using the cooked chicken, sausage, or vegetables stir it in at this point and let it warm through.
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Step 5: Add vodka and cream and return to a boil. Reduce heat to low and simmer for 1 minute.
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Step 6: To serve, place pasta on individual serving plates and top with sauce. If you prefer, the pasta can be stirred into the sauce and served family-style in a big bowl. Sprinkle the chopped parsley over the top and serve immediately.
We hope you enjoy this recipe!
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