Orecchiette with Shrimp in a Vodka Sauce
This Orecchiette with Shrimp in a Vodka Sauce cooks up quickly for a satisfying, utterly delicious 30 minute meal!
Servings: 6 servings
- 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
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.
Calories: 560kcal | Carbohydrates: 70g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 225mg | Sodium: 906mg | Potassium: 691mg | Fiber: 5g | Sugar: 9g | Vitamin A: 883IU | Vitamin C: 21mg | Calcium: 287mg | Iron: 5mg