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