How To Make Pasta Alla Vodka With Shrimp
There’s a common misconception about pasta sauces: their difficult and time consuming to make from scratch. The truth is, most are quite simple and take very little time from start to finish. That’s why this shrimp pasta alla vodka dish is one of our favorite weeknight dinners. A delicious homemade vodka sauce, ocean-caught shrimp and fresh fettuccine make this dish an unstoppable trinity of perfection. The sweetness of the tomato sauce, the hint of anise from the Pernod, the subtle bite from the crushed red pepper and the chewiness of the noodles prove that sometimes opposites really do attract. Learn how to make this delicious shrimp pasta alla vodka dish with culinary art instructor Chef Cesar Herrera and special guest, Laura Devries, a student in the accredited online culinary program.
Pasta Alla Vodka With Shrimp
12 oz fettuccine
2 tbsp butter
2 tbsp olive oil
¼ tsp red pepper flakes
4 garlic cloves, thinly sliced
1 28 oz can crush tomatoes
¼ cup vodka
2 tbsp Pernod
1 cup heavy cream
3 tbsp Parmesan cheese
½ cup finely chopped onion
1 lb raw shrimp, peeled and deveined
2 sprigs chopped parsley
Fresh ground pepper to taste
Salt to taste
1. Heat a large pot of salted water to boil for the pasta (1 tbsp salt for 2 quarts of water).
2 Melt half the butter and 1 tablespoon of oil in a heavy sauce pan, add the onions and sautée until lightly brown. Add garlic and red pepper flakes and cook for another minute.
3 Add the vodka, the crush tomatoes and cream, bring to a simmer and cook for a few minutes.
4. In another sauté pan, add olive oil and the rest of the butter. Add shrimp and saute for two minutes. Deglaze the pan with Pernod, add vodka sauce and simmer for a couple of minutes.
5. Add the cooked pasta to the pan and toss to combine. Add Parmesan cheese, chopped parsley and season to taste with salt and pepper.
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