Shrimp Penne with Creamy Vodka Sauce

Shrimp Penne with Creamy Vodka Sauce – MY SIGNATURE DISH!  This easy-to-make delight is on the top of the scale of the “WOW!” factor. With both delicate and bold flavors, you’ll keep coming back for more! Top it off with crispy prosciutto and fresh basil to complete this decadent meal!

My Signature Dish!

This meal and I have history. It’s also one of the inspirations for the name of my website – Bacon and Vodka! Back around 2003, Life for my wife and I was good. We were in real estate and I was still working at the restaurant. Then, the crash. We lost our entire business almost literally overnight. We had our gas turned off so we had to rely on a countertop burner for almost everything.

I remember looking to see what food we had on hand. I found pasta, tomato paste, cream (for my coffee), and vodka. So I just started cooking and adding a few more ingredients. This dish was thus born!

Since then I added the basil and prosciutto. But the flavor of this dish has been the same. And it remains one of my favorite meals I make!

Shrimp Penne with Creamy Vodka Sauce

Cutting the shrimp. Usually, when cutting shrimp, we just slice them in half or other bite-sized pieces. For this meal, however, I like to slice them in half lengthwise. After peeling and deveining them, there a natural line that runs the length of the shrimp. It’s just perfect for a knife to cut along that line. Why do this? Because, when they cook, they corkscrew, making them visually appealing and fun to eat!

Burning the Vodka. Cooking with alcohol can be a bit intimidating. While you absolutely need to be careful, don’t let it scare you. Make sure you remove the skillet from the heat first, then add the vodka and light it. Once the flame goes out, return the skillet to the heat. Easy peasy!

Tomato Paste. Tomato paste must be sautéed. It completely changes the taste of the meal. Sauté it in the skillet when instructed with a pinch of salt to bring out it’s sweetness.

What Ingredients Are in Shrimp Penne with Creamy Vodka Sauce?  

• 1 pound Shrimp
• 2 Tablespoons Olive Oil
• 1 small Sweet Onion, finely diced
• 2 cloves Garlic, minced
• 1/4 cup Vodka
• 2 Tablespoons Tomato Paste
• 1 cup Half-and-Half
• 1/2 cup Grated Parmesan Cheese
• Salt and Pepper to taste
• 1/4 pound Prosciutto, crisped
• 1/4 cup Fresh Basil, chopped
• 1/2 pound Cooked Penne Pasta

Ingredient Notes & Substitutions

Half-and-Half – I use this in my coffee so it’s always on hand. You can sub heavy cream.

Prosciutto – prosciutto is a mild “bacon.” The closest to it is pancetta. Regular bacon would be too overpowering for this meal.

What Can I Do with the Leftovers?

The leftovers keep about 3-5 days in the fridge. I recommend heating on the stove to prevent the cream from separating.

Can I Freeze Shrimp Penne with Creamy Vodka Sauce?

Yes! You need to use an airtight container or freezer bag and it’ll stay tasty for up to 3 months. Thaw it on the counter or overnight in the fridge. Reheat as mentioned above.

Useful Kitchen Tools

I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.

Other Amazing Recipes That You’ll Love!

Creamy Shrimp and Mushroom Pasta

Balsamic Garlic Chicken and Pasta

Chicken Saltimbocca Fettuccine

Tuscan Chicken and Pasta

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Shrimp Penne with Creamy Vodka Sauce

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Eugene Vereschagin

Ingredients

• 1 pound Shrimp
• 2 Tablespoons Olive Oil
• 1 small Onion, finely diced
• 2 cloves Garlic, minced
• 1/4 cup Vodka
• 2 Tablespoons Tomato Paste
• 1 cup Half-and-Half
• 1/2 cup Grated Parmesan Cheese
• Salt and Pepper to taste
• 1/4 pound Prosciutto, crisped
• 1/4 cup Fresh Basil, chopped
• 1/2 pound Cooked Penne Pasta

Instructions

1. Dice the prosciutto and crisp in a skillet, just like bacon. Place on a plate with a paper towel to drain and set aside.

2. Cook pasta according to the package instructions for al dente – be sure to salt the water! 

   Note: the pasta will absorb the sauce. If it is cooked any more than al dente, the pasta will become mush.

3. Slice the shrimp lengthwise along the spine – this will cause the shrimp to corkscrew for a nice look and cook faster.

4. Heat 1 tablespoon olive oil in a medium skillet over medium-high. When the oil begins to shimmer, add the shrimp and cook until just opaque, about 3-5 minutes. Lightly season the shrimp with salt and pepper.

5. Remove the shrimp from the skillet when it is done and place on a plate or in a bowl. Set aside.

6. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and season with salt and pepper. Cook until tender and translucent, about 5 minutes, then add the garlic. Cook for another minute.

7. Add the shrimp back in.

8. IMPORTANT! TURN OFF THE STOVE!

   Remove the skillet from the heat and add the vodka. Light the vodka using a grill lighter – BE CAREFUL! This will burn off the alcohol, but retain the flavor.

9. Once the fire has gone out, turn the stove back on to medium-high heat, return the skillet to the stove and scrape the cooked bits stuck to the skillet – this adds flavor!

10. Add the Tomato Paste and stir until the paste is incorporated into the vodka.

11. Reduce the heat to medium and add the Half-&-Half. Stir for about a minute until the Half-&-Half starts to bubble. Stir in the Parmesan Cheese and reduce the heat again to a low simmer.

12. Allow to simmer for about 3-5 minutes to reduce the sauce until it coats the back of a spoon. Taste the sauce and add salt or pepper if needed.

13. Mix the pasta and shrimp sauce in a bowl. Top with the crisped prosciutto and fresh basil.