Pasta alla Vodka with Cherry Tomatoes and Shrimp

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Pasta alla Vodka with Cherry Tomatoes and Shrimp

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian, Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $25

Ingredients

For the Shrimp

1 lb Large shrimp (peeled and deveined)
1 tbsp Extra virgin olive oil
½ tsp Smoked paprika
½ tsp Kosher salt
¼ tsp Black pepper

For the Sauce

2 tbsp Extra virgin olive oil
1 Shallot (minced)
3-4 Garlic cloves (minced)
1-2 tbsp Calabrian chili paste
4 tbsp 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 tbsp 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

Key Ingredient 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.

Tips for Success:

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.

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