No ImageShrimp Pasta alla Vodka

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  1. Harold Richardson

    Made this for dinner tonight, added 1/2 cup bell pepper. In all it was very good. The lemon was a little over powering. Will make it again, but will cut the lemon by 1/2.

  2. Donna

    Overall, we loved this dish. Since others commented that it was bland, I added chopped bell pepper and garnished with basil. I also added a little honey to the tomatoes (always do) which cuts the acid a bit. Very good.


  3. Lindsay

    It was ok. I think the sauce would be more bland if I didn’t use crushed tomatoes with basil. Also, the shrimp flavor dominated. I added a ton of parmesan and parsley to take away from that. Next time I make the sauce I won’t use shrimp…maybe serve on the side of chicken topped with sliced tomatoes and mozzarella.


  4. Jalil

    Too much sauce for just 12 ounces of pasta. Did you mean 1 – 14 oz can of crushed tomatoes instead of a 28 oz can?

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  5. Hermien

    This is one of my favorite recipes on the site. It is so delish! Tonight I used a mix of a fresh heirloom tomato and some homemade tomato sauce. My favorite cream is bell weather creme fraiche. And of course wild caught Mexican shrimp. Doesn’t come any better! I love your website Elise! Thank you for your inspiration!


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