1poundlarge or extra large raw shrimppeeled and de-veined (see notes below)
olive oil
1cupdiced yellow onion
4clovesgarlicminced
¼teaspooncrushed red pepper flakesor to taste
½cupgood quality vodka
28ouncescanned crushed tomatoes
¼cupfresh parsleychopped
½cupheavy cream
salt and freshly ground black pepperto taste
½cupshaved Parmesan cheese
1poundorecchiette pastaor another short pasta like penne
Instructions
Rinse the shrimp with cold water and drain well. Pull the tails off. If very large, cut them in half.
Place a large pasta pot filled about ⅔ to the top with water over HIGH heat. Allow the water to come to a boil while you prepare the vodka sauce.
Coat a large sauté 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, transfer the shrimp to a dish and set it aside.
Coat the pan with a little more olive oil. Add the onion and sauté 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 the pan to the heat and add the crushed tomatoes. Increase the 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 the sauce to simmer over LOW heat while preparing the pasta.
Boil the pasta according to the package directions. Drain well.
Add the shrimp and the well drained pasta to the vodka sauce and stir to combine. Remove from the heat. Serve with Parmesan cheese.
Notes
Large (31 to 40 count) or extra large (26-30 count) raw shrimp work best for this recipe.