This Shrimp Penne alla Vodka deserves to be in your top 10 pasta recipes. Quick to make this pasta dish boasts big, bold flavours thanks to herbs, tomatoes and garlic that are slightly tamed by cream and sweet shrimp. Trust me, your family will love it!
Serve my Penne alla Vodka with Warm Zucchini Salad as a starter. If you love this pasta recipe, check out Creamy Prawn Pasta in Sun-dried Tomato Sauce.
It’s been a while since I shared a pasta recipe, which is very unlike me, the self-proclaimed Italophile! There is never a shortage of pasta in my cupboards.
If we ever go down to one packet, my husband or I immediately put ‘pasta’ on the shopping list, so we never run out! My extensive Italian recipe collection is my proof of my never ending love affair with Italian food.
Penne alla Vodka
Penne alla Vodka is a dish I was hesitant to share as it didn’t sound too authentically Italian to me. In fact, the origin of this pasta, tossed in a creamy tomato sauce, is unclear.
Some say it was invented by Italians in America. Some claim that pasta alla vodka was introduced to restaurant in Italy by vodka merchants. Who knows, but most importantly, who cares, when this little number tastes like Italy in the summer itself!
It’s a simple and satisfying sauce that I come back to over and over again when I need to get dinner on the table with a minimum of fuss. I’ve also shared classic Penne alla Vodka, and Baked Penne alla Vodka with Meatballs.
As all Italian or Italian-inspired recipes this one is extremely easy. The creamy and slightly sweet tasting vodka sauce is what makes the dish. I also added shrimp to mine but it is optional.
How to Make It
We start by gently sautéing diced onions or shallots in olive oil, then adding garlic and herbs. The next step is where the vodka comes in. It’s important to deglaze the hot pan with some vodka to release the flavour!
The rest is straightforward. In go crushed tomatoes, then we wait a bit while the sauce is simmering and in the last step we hit it with some heavy creamy, which gives the sauce a pleasant creaminess and that distinct orange colour.
If it all seems very easy, that’s because it really is that simple! The genius of sauces like one is that they can become the basis for all sorts of variations. I went with shrimp, but you can get creative with whatever you like!
Why this recipe works
Rich tomato sauce, made even more flavourful from the addition of garlic and herbs, and a splash of heavy cream, make this creamy pasta recipe truly outstanding. If you are a seafood lover, you will immediately spot those plump, sweet tasting shrimp dotted all over the pasta.
The addition of shrimp not only improves the flavour but also makes it a complete one pot dinner. Instead of shrimp you can add scallops or chicken to your penne alla vodka.
Just add a simple side dish like our Caprese Salad and you are good to go!
Another reason this penne alla vodka recipe is delicious is the liberal use of fresh herbs like basil and oregano although substituting with dried herbs is also fine.
Vodka in pasta sauce
Are you wondering if you can taste vodka in the final sauce? The short answer is no, which I am sure, brings up another question. Why use it.
Alcohol has been used in cooking ever since it came into existence. Alcohol adds flavour and is often used to deglaze a pan to release more flavour into the sauce.
In my recipe, vodka adds a kick which translates into a bit of “spice” when you taste it. This, in turn, gets mellowed out by the sweetness of crushed tomatoes and heavy cream.
Add it all together and the combination of ingredients creates complexity from layering flavours upon flavours.
Serving suggestions
The way Italians serve pasta dishes is to toss the cooked pasta in the sauce before serving. There is a very good reason, as it gives the pasta the time to soak up the delicious sauce and especially for it to get into the holes and curves of the pasta.
It would be a shame to waste any of this tasty sauce. A few slices of crusty bread or sourdough are the obvious solution!
A pasta served in a creamy sauce benefits from fresh side dishes like salads. My Basil Pesto Caprese Salad is right on the money, or a Tomato Salad with Herb Vinaigrette.
Recipe tips and notes
- The vodka you use for this sauce will not make any significant difference, so choose whichever you can afford.
- Although much of the alcohol burns out during cooking, there is still a small amount of alcohol that remains. It is not enough to cause any harm but please use your own discretion when cooking for children and pregnant women. You can safely substitute seafood or chicken stock for vodka if you’d rather not use alcohol.
- A short pasta shape with tubes, scoops or twists gives the sauce somewhere to settle. It makes each mouthful a lot more satisfying. I used penne, but other short shapes like fusilli or conchiglie will do just fine.
- It’s always a good idea to reserve a cup of pasta water before draining the cooked pasta. The water retains starch and is perfect if you find the sauce too thick to effectively coat the pasta when tossing. Add a splash of water at a time until you get the consistency you want.
- Always test pasta for saltiness before serving. Add a bit more if you feel it needs it.
Storage and leftovers
Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. I would not recommend freezing leftover pasta as it affects the texture.
Leftovers are best warmed up in the microwave, with timings depending on the amount of leftovers and the power of your microwave. Use a lower temperature setting to prevent the shrimp from becoming rubbery.
More pasta recipes
- Spaghetti Puttanesca
- Slow Cooker Venetian Chicken Ragu Pasta
- Sausage and Broccoli Pasta with Herb and Garlic Breadcrumbs
- Mediterranean Pasta with Zucchini
Shrimp Penne alla Vodka
Ingredients
- 2 tbsp olive oil extra virgin
- 450 g / 1 lbs shrimp cleaned and deveined
- ½ onion small
- 1-2 cloves garlic crushed
- 1 tbsp fresh basil and oregano combined (can use dry herbs)
- 70 ml / ¼ cup vodka
- 400 g / 14 oz canned crushed tomatoes/tomato passata
- 70 ml / ¼ cup heavy/double cream
- 500 g / 1 lbs penne (or any short pasta)
Instructions
- Heat the olive oil in a large frying pan and add shrimp with a pinch of salt. Cook for 1 minute on each side over medium heat until shrimp turns pink. Remove to a plate and set aside.
- To the same pan add finely chopped onion and cook on low for 7-10 minutes until onion is soft and translucent. Then add fresh chopped herbs and minced garlic and cook while stirring for one minute.
- Add vodka and continue stirring with a wooden spoon while scraping the bottom of the pan to release the burned on bits into the sauce for 1 minute.
- Then add the tomatoes, stir to combine, add ½ tsp salt and bring to a boil, then lower the heat, cover with a lid and let it simmer for 15 minutes. A good indication that your tomato sauce is done is when it changes from bright red to a shade of orange.
- While the sauce is simmering, cook the pasta in a large pot of salted water according to package instructions.
- When the tomato sauce is done simmering, add the cream and stir, then add pasta and shrimp with the juices that accumulated on the plate for extra flavour. Toss gently to combine and season with salt if needed.
