Shrimp and Pasta in a Light Vodka Sauce
Shrimp and Pasta in a Light Vodka Sauce
I love a good vodka sauce dish. When we're out at an Italian restaurant, I often choose the dish with the vodka sauce, whether pasta or pizza. Vodka's affect on a sauce is more about chemistry rather than the flavor. No, you won't taste vodka and the amount used in the entire dish is so small it will not effect you (sorry if that's what you were going for). Vodka has the ability to bond to the fat and water in the sauce. It emulsifies the sauce and acts as a binder for the cream. Cream, of course has fat and fat equals flavor. I add peas, because it's a green veggie and adds a natural, slight sweetness. As always, use the highest quality ingredients you can because it makes a difference. Wild shrimp, organic vegetables, and organic dairy are what add to the success of the dish. The tomato paste adds a depth of flavor. Let it caramelize. Grate the parm yourself. It's fresher and the block lasts much longer than the pre-grated stuff. The burrata, well, that's what makes this "just right."
Equipment
- cast iron or heavy bottom pan https://amzn.to/3QeyKNt **
- medium sauce pot https://amzn.to/3tMOUGb **
- large heavy bottom pan https://amzn.to/45M4BuF **
- strainer or sieve https://amzn.to/477aKT1 **
- small hole grater https://amzn.to/3ScCX6M **
Ingredients
- 1 lb Wild Argentinian Shrimp
- 1 white or yellow onion
- 2 organic carrots
- 1 cup organic frozen peas https://amzn.to/3FyEEE0 **
- 4 garlic cloves
- 1 bay leaf https://amzn.to/45Rp1lL **
- 1/4 tsp crushed red pepper flakes https://amzn.to/490rGfQ **
- 2 tbs organic tomato paste https://amzn.to/3MfMnup **
- 24 oz can organic crushed tomatoes https://amzn.to/3MbNhs8 **
- 1/4 cup high quality vodka
- 1/4 cup organic heavy cream https://amzn.to/3Sa9Wc5 **
- 1/2 cup parmigiano reggiano freshly grated
- 8 oz burrata https://amzn.to/3s5lfHS **
- organic olive oil https://amzn.to/40hVb9a **
- kosher salt https://amzn.to/3Sa6PAV **
- fresh cracked black pepper https://amzn.to/47nvgiL **
Instructions
- Peel and dice the carrots. Dice the onions, crush the garlic.
- Fill a medium sauce pot with water, bring to a boil.
- Meanwhile, in a large heavy bottom pan, over medium heat, pour 2 tbs of olive oil in the pan. Add the carrots and onions. Add a "4 finger" pinch of kosher salt and a few grinds of cracked black pepper. Cook and stir for about 7 minutes, until the vegetables have softened. Add the tomato paste and let it brown for a few minutes. Then mix in with the vegetables. Add the garlic and crushed red pepper flakes, and cook until fragrant. Add the vodka, stir to incorporate, and let it reduce for a few minutes. Pour in the tomatoes, add a "4 finger" pinch of salt and a few grinds of fresh cracked black pepper. Bring to a simmer and cook for 10 minutes.
- While the sauce is cooking, add a few tbs of salt to the sauce pot with the boiling water. Cook the pasta a couple of minutes short of the package instructions. You want it "al dente."
- After the sauce has been simmering for about 10 minutes, add the heavy cream, the peas and a pinch of kosher salt.
- Drain the pasta and add it to the sauce. Add 1/2 of the parmesan cheese. Stir to combine. Reserve the rest for plating.
- For the shrimp, season it with 3/4 tsp of kosher salt and 1/4 tsp of black pepper. Place a tbs of olive oil in a cast iron pan over medium high heat. Once the oil is shimmering, add the shrimp. Cook for 2 minutes undisturbed. Flip and cook for another 2 minutes.
- To plate, portion the pasta into individual boils, add shrimp, and the remaining parmesan cheese. Split each burrata in half and portion the halves into the bowls.
Notes
**Amazon affiliate - I may receive compensation.Â
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