Penne alla Vodka with Shrimp (Creamy & Easy)
Penne Alla Vodka is one of those classic Italian dinners that feels fancy... but is secretly so easy. Creamy vodka sauce, juicy shrimp, plenty of Parmesan—what more could you want? It's rich, a little indulgent, and perfect alongside a big side salad or a tray of roasted veggie. Everything comes together in about 30 minutes, making this not only impressive, but weeknight-friendly.
Servings: 8 servings
Calories: 413kcal
Equipment
Ingredients
- 1 lb penne
- 1 lb medium shrimp peeled and deveined, see note below
- 1¼ tsp Kosher salt, divided plus more for seasoning pasta water
- ¼ tsp freshly ground black pepper
- 2 Tbsp EVOO
- 1 medium onion diced
- 3 cloves garlic finely chopped
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 2 oz vodka
- 1 (15oz) can crushed tomatoes
- ½-¾ cup reserved pasta water
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan plus more for serving
- Fresh basil leaves for serving
- For serving: high quality extra virgin olive oil, flaky sea salt
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season with a few tablespoons of Kosher salt. Add penne, stir, then cook until al dente, about 10 minutes. Before draining, reserve at least 1 cup of pasta water.
- Cook the shrimp. Season the shrimp on both sides with 1 tsp Kosher salt and ¼ tsp black pepper. Heat 2 Tbsp (30ml) olive oil in a large skillet over medium-high heat. When hot, add shrimp and cook until they just turn pink on each side, about 2 minutes per side. Use tongs to remove shrimp to a cutting board, allow to cool slightly, then chop into bite size pieces. Set aside.
- Sauté the onion. To the same skillet, add diced onion and cook 4-6 minutes over medium-high heat, until softened, stirring occasionally. Add chopped garlic, ¼ tsp crushed red pepper flakes, and remaining ¼ tsp Kosher salt, then cook 1 minute more.
- Add tomatoes and vodka. Add 3 Tbsp tomato paste, then stir and cook until dissolved, about 1-2 minutes. Deglaze with 2oz vodka, then continue cooking about 2 minutes more.
- Finish the sauce. Pour in a 15oz can of crushed tomatoes. Add ¾ cup (180ml) of heavy cream and the chopped shrimp. Stir until well mixed. Add the cooked pasta, ½ cup of reserved pasta water, and ½ cup grated Parm, stir until the cheese has melted and the sauce is luscious and creamy. Taste and adjust seasoning as needed, adding remaining pasta water if you want more of a sauce.
- Garnish, then serve. Serve immediately with a drizzle of high quality extra-virgin olive oil, grated Parmesan, flaky sea salt, and lots of fresh basil!
Notes
- Shrimp: Any size shrimp works—just be sure they’re raw. Cook time will vary by size.
- Make-ahead: Make the sauce (without shrimp) up to 2 days in advance. Reheat gently, then add shrimp just before serving. Once shrimp is added, use within 3 days.
- Freezing: Cream-based pasta is best fresh, but can be frozen. Cool completely, then freeze airtight for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 413kcal | Carbohydrates: 47g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 853mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
