This Orecchiette with Shrimp in a Vodka Sauce cooks up quickly for a satisfying, utterly delicious 30 minute meal!
So, the holidays are officially over. All the Christmas decorations have been packed away. Paul and the boys lugged our beautiful, 12 foot tree out to the curb, and our house is back to normal. Why does it look so incredibly boring without Christmas lights in every room? Boy #4 woke up in the wee morning hours, painfully dragged himself out of bed, and headed back to school and we are back to work.
We had our last burst of throwing caution to the wind with our diets on New Year’s Eve. but now we’ve got to bring back the discipline, right? Yes, we need to watch the fat and the calorie intake, eat lots of fresh fruits and vegetables and we definitely need to watch the alcohol intake. Yes, indeed we do! But wait, there are still some things left in my fridge that really shouldn’t go to waste. We’ll get started on that New Year’s resolution tomorrow.
I’m very fond of orecchiette pasta, also known as “little ear” pasta, because the shape resembles small ears. These little domes work perfectly with a vodka sauce and the addition of shrimp rounds it out into a filling, and utterly delicious meal. Don’t be concerned about alcohol content as almost all of the alcohol cooks off but leaves it’s flavor essence behind and you end up with a really special tomato cream sauce.
Here’s what you’ll need: 1 pound of large raw shrimp, an onion, garlic, crushed red pepper flakes, vodka (the good stuff), a can of crushed tomatoes, fresh parsley, heavy cream, salt and pepper, shaved Parmesan cheese, and the orecchiette pasta. Grab the olive oil too.
Give your shrimp a good rinse with cold water. Pull the tails off if needed..
Coat a large pan with olive oil. Cut the shrimp in half and cook over medium heat, just till opaque.
They should look something like this.
Transfer the shrimp to a dish and set aside.
Coat the same pan with some more olive oil and add your diced onion. After the onion has softened add in your garlic and crushed red pepper and cook for another minute or two.
Remove the pan from the heat and add in the vodka. Return the pan to the heat and add the crushed tomatoes. Turn it up to high and bring the mixture to a boil.
Reduce heat to low and add the cream.
In goes the parsley.
I only add a touch of salt but we lika the peppa! Let the sauce simmer over low heat while you prepare the pasta.
See how cute this pasta is? They actually look more like tiny little hats for cute little mice to me.
Tiny little mouse hat pasta.
When the pasta is ready, go back to the sauce and add in the shrimp.
Add the sauce right into the pot with the drained pasta
Now we are getting somewhere.
Transfer the pasta to a serving dish, top with shaved Parmesan and dive in!
Orecchiette with Shrimp in a Vodka Sauce
Ingredients
- 1 pound large raw shrimp, peeled and de-veined
- olive oil
- 1 cup diced yellow onion
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes or to taste
- ½ cup good quality vodka
- 28 ounces canned crushed tomatoes
- ¼ cup fresh parsley chopped
- ½ cup heavy cream
- salt and pepper to taste
- ½ cup shaved Parmesan cheese
- 1 pound orecchiette pasta
Instructions
- Rinse shrimp with cold water and drain. Pull tails off and cut them in half. Coat a large saute pan with olive oil and place over MEDIUM heat. Cook and stir shrimp for a couple of minutes, just until opaque. Remove from the heat and transfer the shrimp to a dish and set aside.
- Coat pan with more olive oil. Add the onion and cook and stir until softened, about 5 minutes. Add the garlic and crushed red pepper flakes and cook, stirring, for an additional minute.
- Remove the pan from the heat and pour in the vodka. Return pan to the heat and add the crushed tomatoes, turn heat to high, and bring the sauce to a boil. Reduce the heat to LOW and stir in the parsley, cream, salt and pepper. Allow to simmer while preparing the pasta.
- Prepare the pasta according to the package directions in a large pasta pot. Drain all of the water off, add the vodka sauce to the pasta in the warm pot, and stir to combine. Transfer to a serving dish and sprinkle with Parmesan cheese.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Made this last night!! it was fabulous!!! I just returned from Italy and brought some parmesan home and needed a recipe! Had all the ingredients in the house!! Made dinner for 2 friends. Asparagus and salad, nice bread and wine! Rivaled any meal in Italy!! You rock!!
How fabulous that you were able to bring back Parmesan from Italy. I love the sauce for this pasta and I’m so glad to hear that you loved it too! Huge compliments…thank you!
My my my, what an amazing looking vodka sauce! I’d love to try this, since I love pasta and shrimp in almost any version 🙂 Looks really wonderful!
I love vodka sauce. It must be so wonderful with shrimp in it!! Happy New Year!
Thanks Beth. Happy New Year to you too!
We likea the pepper too. This looks great and it’s a recipe my wife has wanted me to make.
Except for the shrimp (which I’m allergic to) that looks amazing! You’ve got the whole rest of the year to worry about resolutions!
You could easily omit the shrimp – the sauce is delicious on it’s own. Happy New Year Jen!
Wow, oh wow. That does look amazing. I admit to having vodka in my house, yes. But cooking with it is my favorite way of consuming it. Hard liquor and I don’t get along. 🙂 This little mouse hat pasta dish is fantastic. Thanks for passing it along!