Penne pasta in vodka sauce with shrimp

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

With this recipe, Rachael Ray has perfected a classic. Italian pasta in vodka sauce is a simple yet luxurious dish with a rich, creamy, tomato-infused flavor, thanks in large part to the vodka. The vodka is responsible for blending the cream and tomatoes into a smooth, velvety, and delicious sauce. Pair the pasta with quick shrimp scampi, sautéed in butter with garlic, lemon, a splash of Pernod or white vermouth, and red pepper flakes. It's the perfect dish for a festive or romantic dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g penne rigate pasta
450 g large raw shrimp, peeled, deveined and tailed
1 small onion
60 g butter
3 large cloves of garlic
1 tsp Calabrian chili paste or 0.5 tsp red pepper flakes
1 cup of vodka
1 can (800 gr.) grated tomatoes
A few basil leaves, torn, plus extra for serving
1 lemon
1/4 cup Pernod or white vermouth
A handful of parsley, finely chopped
1 cup heavy cream
A handful of grated Parmesan cheese, plus extra for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, shrimps, vermouth, Parmesan cheese, cream, Calabrian pepper (paste), pureed tomatoes, lemon, basil, vodka

Cooking the dish according to the recipe:

Place a large pot of water on the stove for the pasta. Also place a deep frying pan for the sauce and a nonstick frying pan for the shrimp.
Peel and finely chop the onion. Heat the olive oil in a large, deep frying pan (1 turn of the pan). Add 2 tablespoons of butter and, when it foams, add the onion. Stir and cook until softened, while you peel and mince the garlic. Add 2 cloves of finely chopped garlic and season with salt.

Stir in 0.5 teaspoon chili paste or about 1/4 teaspoon red pepper flakes. Add vodka and reduce by half, 2-3 minutes. Add tomatoes and tear a few basil leaves. Reduce heat and simmer for 10 minutes.
Add 1 tablespoon of salt to the pasta water, add the penne pasta, and cook for 1 minute less than the package directions, about 8 minutes. Have a mug or measuring cup ready.
Place the shrimp in a medium bowl and toss with the remaining garlic. Thinly slice the lemon and toss with the shrimp.
In a second skillet, heat the olive oil (2 turns of the pan) over medium heat and melt 2 tablespoons of butter. Add the shrimp and stir for 2-3 minutes; the shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a pinch of salt, and the parsley; stir. Turn off the heat.
Add the cream to the sauce and stir. Add the shrimp, bring to a boil, and turn off the heat.
Pour about 0.5 cups of starchy, salted water from the pasta pot into a mug. Drain the rest or use a slotted spoon to transfer the pasta to the sauce. Toss the pasta with the sauce and grated cheese, adding more of the cooking water if necessary if the sauce is too thick.
Transfer the pasta to a large serving bowl or divide among individual plates.