Ingredients:
1 pound of Large Shrimp defrosted, peel, cleaned, deveined and pat them dry. You can leave tails on or take them off.
Season the shrimp with salt, pepper and garlic powder
4 cloves of garlic diced small
1 medium onion diced small
1 28 ounce can of sauce (San Marzano Tomatoes) I used Cento Brand
1/2 cup of your favorite VODKA
12 oz of pasta (penne or rigatoni)
1/4 tsp of red pepper flakes
1tsp of salt
1/2 cup of pecorino Romano cheese
4 Basil Leaves sliced thin
1/4 cup of Extra Virgin Olive Oil
1 cup of Heavy cream (add more if you like your sauce light pink)
3 tbs of butter
Instructions:
Bring a large pot of salted water to a boil.
Cook your favorite pasta until Al dente.
Drain and reserve 1 cup pasta water to thicken your sauce.
In a large fry pan add olive oil.
Heat on medium low.
Sauté your diced onion for around 3 minutes until softened. Then add the diced garlic to the pan and sauté for 3 more minutes.
Now I add my shrimp to the pan and cook for a few minutes on each side until pink.
Remove just the shrimp with a slotted spoon and keep warm.
Be careful to Leave the onion and garlic in the pan.
Now add the Vodka to the pan. Cook on medium high for a 3-4 minutes the alcohol will evaporate.
Add the butter to the pan and melt.
Now add the can of Tomato Sauce, salt and red pepper flakes.
Stir and warm through. Simmer for 15 minutes.
Add the cup of heavy cream to the sauce and warm through for about 5 minutes.
Add the cooked Shrimp and the pasta to the sauce and warm through. Add some of the pasta water to the sauce to thicken. Stir…
Sprinkle with grated cheese
Top with basil and serve hot.
Enjoy
