Easy 30-minute Shrimp Pasta with creamy tomato vodka sauce, so rich and delicious!
- 12 ounces fettuccine pasta
- 2 tablespoons butter
- 1 1/2 cups finely chopped onion
- 4 cloves garlic, minced, about 4 teaspoons
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 1/4 cup vodka
- 6 tablespoons heavy whipping cream
- 1 teaspoon lemon zest
- 1 pound peeled, deveined raw shrimp
- 3 tablespoons chopped fresh parsley
- Freshly ground black pepper
1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta.
2 Sauté onions, garlic, red pepper flakes: Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned.
Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more.
3 Add tomatoes, vodka, cream, zest: Add the crushed tomatoes to the onions. Stir in the vodka, cream, and lemon zest. Increase heat to bring to a simmer, then lower the heat to maintain a simmer.
4 Start cooking pasta: As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes.
5 Add raw shrimp to sauce: After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you'll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce.
Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat.
6 Add cooked pasta to sauce and shrimp: When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp.
Sprinkle with parsley and freshly ground black pepper to serve.