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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.