This Pasta alla Vodka with Cherry Tomatoes and Shrimp is rich, creamy, a little spicy and seriously satisfying. Tender shrimp are served over pasta coated in a silky tomato vodka sauce made with Calabrian chili paste, heavy cream, Parmesan and butter. Ready in under 45 minutes.
Perfect for a busy weeknight or even a special occasion. Pair with one of my Mediterranean Salad Recipes or some Same-Day Focaccia.
Pasta alla Vodka with Shrimp: Recipe at a Glance
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 People
Calories*
812 kcal
Difficulty
Easy
Main Ingredients
Pasta, shrimp, olive oil, shallot, garlic, tomato paste, vodka, canned tomatoes, cream, parmesan, and butter.
Technique
Marinate shrimp, build a tomato-based pasta sauce, boil pasta, fry shrimp and assemble.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Easy to make. The vodka sauce comes together in one saucepan while you cook the pasta and quickly fry the shrimp separately. It’s an approachable yet impressive recipe.
- Perfect comfort food. This creamy, spicy pasta is especially good during the cooler fall and winter months when you’re craving something rich and comforting.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This Pasta alla Vodka recipe comes together with some pretty standard ingredients. Here is what you will need:
- Shrimp: Use raw, peeled and deveined shrimp. Large or jumbo shrimp are my preference because they’re less likely to overcook and look great served over the pasta. Try my Shrimp Orzo Salad too.
- Smoked Paprika: Gives the shrimp a subtle smoky flavor and beautiful color. Sweet paprika can be substituted. If you like the flavor profile or paprika, try my Gambas al Ajillo (Spanish Garlic Sizzled Shrimp).
- Shallot: Adds a mild, sweet onion flavor to the sauce. You can substitute with a small yellow or red onion.
- Calabrian Chili Paste: This is where the heat comes from! Calabrian chilies have a wonderful fruity, spicy flavor. You’ll find other vodka sauce recipes use red pepper flakes, which is totally fine too. I tested the recipe both ways, but I like jarred Calabrian chilis. Use less if you prefer a milder sauce.
- Vodka: A splash of vodka helps deglaze the pan and is the signature ingredient in pasta all vodka. Many delicious flavor compounds in tomatoes and garlic dissolve only in fat or alcohol, not in water. Vodka dissolves these alcohol-soluble molecules and blends them with the water. If you prefer to cook without alcohol, you can omit it.
- Canned Cherry Tomatoes: Canned cherry tomatoes are fantastic here, but crushed tomatoes work just as well.
- Heavy cream: Gives the vodka sauce its signature creamy texture and balances the acidity of the tomatoes. Check out some of my other creamy pasta recipes: Creamy Corn and Zucchini Pasta or Creamy Pasta al Limone.
- Pasta: Use your favorite shape. Rigatoni, penne and other tubular pasta shapes with ridges are especially good at holding onto the creamy sauce. I used a small gnocchi-shaped pasta in the photos in this recipe, but really use what you like or have on hand.
- Parmesan Cheese: Use the real stuff only. Make sure you grate Parmigiano-Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Pasta alla Vodka with Cherry Tomatoes and Shrimp Recipe
Step 1. Season the Shrimp. Toss the shrimp with extra virgin olive oil, kosher salt, black pepper and smoked paprika. Refrigerate the seasoned shrimp while you prepare the sauce.
Step 2. Fry the Aromatics. Set a large saucepan over medium heat and add the olive oil. Once the oil is hot, add the minced shallot and sauté for 2-3 minutes, until softened and fragrant. Add the garlic, Calabrian chili paste and tomato paste. Continue cooking for another 2-3 minutes, stirring frequently, until everything is fragrant and the tomato paste has deepened in color.
Step 3. Add the Vodka. Carefully pour in the vodka to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon or spatula and allow the vodka to cook briefly.
Step 4. Add the Tomatoes. Reduce the heat to medium-low and add the canned tomatoes. Simmer for 15-20 minutes, stirring occasionally. If you’re using whole cherry tomatoes or larger pieces, crush them with the back of a spoon or fork as they soften.
Step 5. Make it Creamy. Stir the heavy cream into the pasta sauce and simmer for another 10-15 minutes, until the sauce has thickened and become creamy.
Step 6. Cook the Pasta and Shrimp. While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve some of the pasta cooking water. Meanwhile, heat a frying pan or large skillet over high heat and cook the seasoned shrimp until opaque and just cooked through. The exact time will depend on their size, but properly cooked shrimp should curl into a loose C shape.
Step 7. Finish the Pasta. Add the drained pasta to the vodka sauce along with the Parmesan and butter. Toss everything together until the pasta is thoroughly coated and the butter and cheese have melted into the sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water. The sauce should cling to the pasta but not be too thick or too runny.
Step 8. Garnish and Serve. Divide the creamy pasta between serving bowls and top with the fried shrimp. Finish with fresh basil and, if you like, a little more freshly grated Parmesan.
Pairing and Menu Ideas
This vodka sauce with shrimp is rich and creamy, so I like pairing it with something fresh and simple. A crisp green salad dressed with lemon vinaigrette is an easy choice, as are roasted or grilled vegetables. A green salad with a sharp vinaigrette is probably my first choice, especially for an easy weeknight dinner. Try pairing it with Grilled Asparagus White Bean Salad, Grilled Peach Salad Recipe (with Basil Vinaigrette), Grilled Corn Peach Salad (with Feta and Sumac Dressing) or Maroulosalata (Classic Greek Lettuce Salad).
You could also serve the pasta with my Grilled Vegetables with Two Dipping Sauces. And, of course, some warm crusty bread or garlic bread on the side is never a bad idea. A homemade Easy Same-Day Focaccia would be great here. You’ll want something to mop up that sauce!
Expert Tips
- Cook the tomato paste properly. Don’t rush the tomato paste step. Frying it with the aromatics until it turns a deeper brick-red color concentrates its flavor and takes away some of its raw, acidic edge.
- Let the vodka cook off. After deglazing, give the vodka a chance to reduce before adding the tomatoes. You want it to contribute to the sauce without leaving behind a harsh alcohol flavor.
- Cook the shrimp separately. I prefer cooking the shrimp separately instead of simmering them in the sauce. You have much more control over their doneness, and frying gives the paprika-seasoned shrimp some extra flavor before they’re added to the finished dish.
- Finish with butter. The butter isn’t just there for richness. Tossing it into the sauce at the end gives the finished pasta a glossy, luxurious texture.
Pasta alla Vodka and Shrimp Recipe FAQs
The vodka sauce itself is a great make-ahead option. Prepare the sauce, cool it and refrigerate it in an airtight container. When you’re ready to serve, gently reheat the sauce while you cook fresh pasta and shrimp. For the best texture, I don’t recommend cooking the shrimp too far ahead because reheating can easily make them rubbery.
Store leftover shrimp vodka pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, adding a splash of cream, milk or water if the sauce has become too thick. Try not to overheat the shrimp when reheating the pasta.
Other Pasta Recipes
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Pasta alla Vodka with Cherry Tomatoes and Shrimp
Ingredients
For the Shrimp
- 1 lb Large shrimp (peeled and deveined)
- 1 tablespoon Extra virgin olive oil
- ½ teaspoon Smoked paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
For the Sauce
- 2 tablespoon Extra virgin olive oil
- 1 Shallot (minced)
- 3-4 Garlic cloves (minced)
- 1-2 tablespoon Calabrian chili paste
- 4 tablespoon Tomato paste
- ¼ cup Vodka
- 1 can Cherry tomatoes – 14-15 oz can
- ¾ cup Heavy cream
- 12 oz Short pasta – Rigatoni, Penne or other
- ½ cup Parmesan
- 2 tablespoon Butter
- Basil for garnish
Instructions
- Season the Shrimp. Toss the shrimp with extra virgin olive oil, kosher salt, black pepper and smoked paprika. Refrigerate the seasoned shrimp while you prepare the sauce.
- Fry the Aromatics. Set a large saucepan over medium heat and add the olive oil. Once the oil is hot, add the minced shallot and sauté for 2-3 minutes, until softened and fragrant. Add the garlic, Calabrian chili paste and tomato paste. Continue cooking for another 2-3 minutes, stirring frequently, until everything is fragrant and the tomato paste has deepened in color.
- Add the Vodka. Carefully pour in the vodka to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon or spatula and allow the vodka to cook briefly.
- Add the Tomatoes. Reduce the heat to medium-low and add the canned tomatoes. Simmer for 15-20 minutes, stirring occasionally. If you're using whole cherry tomatoes or larger pieces, crush them with the back of a spoon or fork as they soften.
- Make it Creamy. Stir the heavy cream into the pasta sauce and simmer for another 10-15 minutes, until the sauce has thickened and become creamy. Note: Taste the sauce. It should be just seasoned enough. Adjust with salt and pepper.
- Cook the Pasta and Shrimp. While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve some of the pasta cooking water. Meanwhile, heat a frying pan or large skillet over high heat and cook the seasoned shrimp until opaque and just cooked through. The exact time will depend on their size, but properly cooked shrimp should curl into a loose C shape.
- Finish the Pasta. Add the drained pasta to the vodka sauce along with the Parmesan and butter. Toss everything together until the pasta is thoroughly coated and the butter and cheese have melted into the sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water. The sauce should cling to the pasta but not be too thick or too runny.
- Garnish and Serve. Divide the creamy pasta between serving bowls and top with the fried shrimp. Finish with fresh basil and, if you like, a little more freshly grated Parmesan.
Notes
- Shrimp: Use raw, peeled and deveined shrimp. Large or jumbo shrimp are my preference because they’re less likely to overcook and look great served over the pasta.
- Smoked Paprika: Gives the shrimp a subtle smoky flavor and beautiful color. Sweet paprika can be substituted.
- Shallot: Adds a mild, sweet onion flavor to the sauce. You can substitute with a small yellow or red onion.
- Calabrian Chili Paste: This is where the heat comes from! Calabrian chilies have a wonderful fruity, spicy flavor. You’ll find other vodka sauce recipes use red pepper flakes, which is totally fine too. I tested the recipe both ways, but I like jarred Calabrian chilis. Use less if you prefer a milder sauce.
- Vodka: A splash of vodka helps deglaze the pan and is the signature ingredient in pasta all vodka. Many delicious flavor compounds in tomatoes and garlic dissolve only in fat or alcohol, not in water. Vodka dissolves these alcohol-soluble molecules and blends them with the water. If you prefer to cook without alcohol, you can omit it.
- Canned Cherry Tomatoes: Canned cherry tomatoes are fantastic here, but crushed tomatoes work just as well.
- Heavy cream: Gives the vodka sauce its signature creamy texture and balances the acidity of the tomatoes.
- Pasta: Use your favorite shape. Rigatoni, penne and other tubular pasta shapes with ridges are especially good at holding onto the creamy sauce. I used a small gnocchi-shaped pasta in the photos in this recipe, but really use what you like or have on hand.
- Cook the tomato paste properly. Don’t rush the tomato paste step. Frying it with the aromatics until it turns a deeper brick-red color concentrates its flavor and takes away some of its raw, acidic edge.
- Let the vodka cook off. After deglazing, give the vodka a chance to reduce before adding the tomatoes. You want it to contribute to the sauce without leaving behind a harsh alcohol flavor.
- Cook the shrimp separately. I prefer cooking the shrimp separately instead of simmering them in the sauce. You have much more control over their doneness, and frying gives the paprika-seasoned shrimp some extra flavor before they’re added to the finished dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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