- 2 tbsp olive oil extra virgin
- 1 lbs shrimp cleaned and deveined
- 1/2 onion small
- 1-2 cloves garlic crushed
- 1 tbsp fresh basil and oregano combined (can use dry herbs)
- 1/4cup/70ml vodka
- 14oz/400g canned crushed tomatoes/tomato passata
- 1/4cup/70ml heavy/double cream
- 1 lbs penne (or any short pasta)
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, 1/2 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.
Calories: 603kcal | Carbohydrates: 86g | Protein: 38g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 888mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 5.9mg | Calcium: 191mg | Iron: 3.9mg