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Shrimp Pasta alla Vodka

Shrimp Pasta alla Vodka


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Method

1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta.

2 Sauté onions, garlic, red pepper flakes: Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned.

Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more.

3 Add tomatoes, vodka, cream, zest: Add the crushed tomatoes to the onions. Stir in the vodka, cream, and lemon zest. Increase heat to bring to a simmer, then lower the heat to maintain a simmer.

4 Start cooking pasta: As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes.

5 Add raw shrimp to sauce: After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you'll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce.

Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat.

6 Add cooked pasta to sauce and shrimp: When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp.

Sprinkle with parsley and freshly ground black pepper to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Shrimp Penne alla Vodka Sauce

Quite a while ago I did a post on Penne with Vodka Sauce. It’s a tasty but time consuming recipe involving oven baking the sauce for quite a while. This vodka sauce is similar but with no oven time. Just reduce the sauce for a while on the stovetop. Much easier.

Vodka seems like an odd partner to tomato sauce, but the alcohol in the vodka becomes an emulsifier. It holds the acids and the oils together and the result is a creamy smooth taste.

The shrimp in this recipe pairs well with the richness of the sauce. And the shrimp is so easy to cook right in the sauce. You should use pretty big shrimp󈻬 to 30 shrimp per pound size. The sweetness of the shrimp combined with the smooth tasting sauce is what makes this a super dinner.

If you really like shrimp, you should try the terrific recipe I developed for Bonefish Grill Bang Bang Shrimp . Just like the original tasty appetizer from Bonefish.

At the same time that I was making our dinner, [email protected] MJBakesaLot.com , was baking bread to have with our meal. MaryJo sliced and buttered some of her bread, and I toasted it on the stovetop in a cast iron griddle. The combination of the shrimp, pasta and bread was amazing.

This recipe makes around a quart of shrimp penne alla vodka sauce which is enough for 4 or 5 people. Since the sauce is so good, I’m saying 4.

In less than an hour you and your family could be enjoying this great dinner.


Cooking with John: Shrimp and Scallop Linguine Alla Vodka

1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta.

2 Sauté onions, garlic, red pepper flakes: Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned.

Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more.

3 Add tomatoes, vodka, cream, zest: Add the crushed tomatoes to the onions. Stir in the vodka, cream, and lemon zest. Increase heat to bring to a simmer, then lower the heat to maintain a simmer.

4 Start cooking pasta: As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes.

5 Add raw shrimp to sauce: After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you’ll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce.

Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat.

6 Add cooked pasta to sauce and shrimp: When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp.

Sprinkle with parsley and freshly ground black pepper to serve

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Pasta alla Vodka Sauce with Shrimp

Can we just take a moment to talk about how much I love this sauce?

Pasta with Vodka Sauce and Shrimp. Tangy and yet smooth and creamy. So good the sauce gets top billing!

This easy recipe makes a great simple weeknight meal, yet is also perfect for times when you need something tasty enough for company.

1 – 28 ounce can Crushed Tomatoes, Heavy Cream (of course), garlic, onion, chicken broth, pasta, Vodka, olive oil, salt and pepper. Oh, and SHRIMP (not pictured because they were thawing in the sink). Fresh basil (also not pictured…geez) for garnish.

The beauty of this sauce is that it uses ingredients that you might have on hand. Keep an extra can of crushed tomatoes in the pantry, and you’ll be cranking out velvety sauce in no time.

Begin by chopping/dicing an onion into small pieces.

Heat about 2 Tablespoons of Olive Oil – just enough to lightly coat the bottom of the pan – in a large skillet.

Add the onion and saute over medium heat until soft, shiny (the cooking term is translucent) and just beginning to become golden but not brown.

Smash, peel and chop up 2 to 3 cloves of garlic. Add them to the onions.

Add the garlic after the onions have had a head start. This gives the garlic a little cushion from the hot pan so it won’t burn.

CAREFULLY add 1 cup of Vodka to the pan of onions and garlic. If you have a gas stove, TAKE THE PAN OFF THE FLAME so you don’t flambe your eyebrows and set your kitchen on fire.

Simmer the Vodka and the onions (gently bubbling away) until the vodka reduces by half.

See how the onions are still quite lightly colored. Stir up all the brown bits from the bottom of the pan as it cooks.

A few minutes later…..heading toward golden deliciousness….still quite a bit of liquid in the pan so we keep cooking…

Nicely reduced, golden in color, smelling great. The vodka initially has a very strong odor…it is a cup of Vodka afterall. However, as the alcohol cooks away, the vodka becomes a very light syrup.

Add a 28 ounce can of crushed tomatoes. Tomatoes and Vodka. A match made in pasta heaven.

I like the crushed tomatoes because they add more texture than plain tomato sauce but they’re not so chunky that you have to process the sauce to make it smooth.

Add 1 cup of chicken broth. Of course, if you want this to be vegetarian, you can always substitute vegetable broth.

If you are me, this is where you realize that your pan is too small and that you are tired of slopping tomatoes all over your stove. Switch to a bigger pan.

Season with Salt and Pepper

Allow the sauce to bubble gently, cook and thicken slightly. The sauce should “cook down” or reduce as it simmers. This usually takes about 20 minutes or so.

You can see from the sides of the pan how much the sauce has thickened and reduced.

A Quick Note: This recipe makes a good amount of sauce. At least enough for 4-6 generous portions. The good news is that this sauce keeps incredibly well in the refrigerator or even in the freezer.

Let’s cook some pasta! I have farfalle or bowties. Any short pasta will do. Pick something like farfalle, penne or rotinni that will grab and hang on to the sauce.

Did you know that farfalla is Italian for butterfly?

Bring a LARGE pot of water to a boil. Add a few Tablespoons of salt – about 1/2 a palm.

As weird as I can be about over-salting food, I ALWAYS salt pasta water. It is your only chance to season the pasta while it cooks. A friend from Italy once told me that the pasta water should taste salty like the sea.

Toss in the pasta, give it a stir so that it doesn’t stick together, and cook for 8-10 minutes until al dente. Al dente means “to the tooth” in Italian. The pasta, when properly cooked, should be tender and pliable, but still have a little bit of structure or resistance in the middle when you bite into it.

It is the perfect middle point between still crunchy and soggy. I start checking my pasta at 8 minutes so that I don’t over-cook it. Take a piece out, let it cool for just a minute, and take a bite to test for perfect al dente pasta.

Grab some shrimp! I have about 1-1/2 pounds of large, peeled and de-veined shrimp.

Heat 1-2 Tablespoons of Olive Oil in a separate pan and saute the shrimp for a few minutes until they turn pink and the edges slightly begin to curl.

I had to hold my shrimp to wait for a dinner guest so I added a splash of white wine so they wouldn’t dry out. You can add wine if you’d like or go with the plain shrimp.

When the pasta has cooked to al dente and is tender yet still firm in the middle and the shrimp are nice and pink, add 1/2 cup of heavy cream to the tomato sauce. Turn off the heat.

Stir in the cream to turn the sauce into a lovely, velvety pink.

If you’re cooking less than a pound of pasta, now is the time to take out 1/2 of your sauce and save it for another quick and easy meal. Drain the pasta and add it directly to the sauce.

Serve the pasta with the sauted shrimp on top. Garnish with a little fresh basil. Add a little garlic bread and a green salad and you’ve got a party.


Ingredients of Shrimp Pasta alla Vodka

  • 390 gm crushed cherry tomatoes
  • 3 tablespoon whipping cream
  • 225 gm deveined & tails left intact shrimps
  • black pepper as required
  • 170 gm pasta fettuccine
  • 1 cup onion
  • 2 teaspoon chilli flakes
  • 3 tablespoon vodka
  • 1/2 teaspoon lime zest
  • 1 1/2 tablespoon parsley
  • salt as required
  • 1 tablespoon butter
  • 2 cloves minced garlic

How to make Shrimp Pasta alla Vodka

Step 1

To begin with, take a chopping board and chop onions on it. Keep aside once done. Then, place a deep-bottomed pan on medium flame. Put fettuccine pasta along with salt and sufficient water. Boil pasta until tender.

Step 2

In the meantime, place another pan on medium flame and add butter in it. Once melted, add onion and saute for about 2 minutes or until it is brown in color. Then, turning the flame to medium low, add garlic and chilli flakes and stir well.

Step 3

Now add crushed tomatoes along with vodka, whipped cream and lime zest. Let it simmer for 5 minutes. Then, add shrimps and allow it to cook. Once well-cooked, add pasta to the pan and cook for another 10 minutes. Season with parsley and black pepper.


Ingredients of Shrimp Pasta alla Vodka

  • 390 gm crushed cherry tomatoes
  • 3 tablespoon whipping cream
  • 225 gm deveined & tails left intact shrimps
  • black pepper as required
  • 170 gm pasta fettuccine
  • 1 cup onion
  • 2 teaspoon chilli flakes
  • 3 tablespoon vodka
  • 1/2 teaspoon lime zest
  • 1 1/2 tablespoon parsley
  • salt as required
  • 1 tablespoon butter
  • 2 cloves minced garlic

How to make Shrimp Pasta alla Vodka

Step 1

To begin with, take a chopping board and chop onions on it. Keep aside once done. Then, place a deep-bottomed pan on medium flame. Put fettuccine pasta along with salt and sufficient water. Boil pasta until tender.

Step 2

In the meantime, place another pan on medium flame and add butter in it. Once melted, add onion and saute for about 2 minutes or until it is brown in color. Then, turning the flame to medium low, add garlic and chilli flakes and stir well.

Step 3

Now add crushed tomatoes along with vodka, whipped cream and lime zest. Let it simmer for 5 minutes. Then, add shrimps and allow it to cook. Once well-cooked, add pasta to the pan and cook for another 10 minutes. Season with parsley and black pepper.


Start by cooking the shrimp, season with salt and pepper, and cook for 1 minute on each side. Remove the shrimp from the skillet and make the sauce. Add the onions to the skillet and cook until translucent. Stir in the garlic and crushed red pepper and cook until fragrant. Add the vodka and cook until it reduced by half. Stir in the tomato puree, sugar, salt, and pepper. Cover and cook for 15 minutes on medium-low heat. Finally, stir in the cooked penne pasta and shrimp. Mix well and serve immediately.


Penne alla Vodka Recipe

Why It Works

  • Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  • Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  • Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.

A staple of Italian-American red-sauce restaurants across the United States since the 1980s, vodka sauce has a history as opaque as its densely creamy orange hue. Was it a famous Italian actor who invented it? A '70s restaurant in Bologna? A Columbia University student? Or did it come from Russia? Meh, as much as I love delving into the history of famous dishes, I can live with this mystery remaining unsolved.

What's cool about vodka sauce isn't who came up with it, but rather how delicious it is. And yes, the vodka really does matter here. We know, because we've done the tests before. Several years ago, Kenji delved into the matter of whether vodka sauce really needed the vodka, and the answer was an unequivocal yes (though the sauce is delicious without it, too).

In a series of blind tastings, Kenji found that the hit of neutral booze enhanced the fruity aroma of the sauce while bringing a background heat and sharpness that balanced out the richness of the sauce.

He also zeroed in on what he found to be the ideal amount of vodka—about one quarter cup per quart of sauce, simmered for about seven minutes before serving. My testing aligned with his, and so that's what this recipe calls for (to get the timing right, the vodka is added about a minute before the pasta is combined with the sauce, and then it's all cooked together for another few minutes by the time cheese is stirred in and the pasta is finished, you'll be pretty close to the seven-minute mark).

That said, personal tastes vary, so if you want a boozier sauce, you can always add a little splash of vodka right before serving to bring the alcohol to the forefront.

What else makes this sauce great? Well, if you look at enough vodka sauce recipes out there, you'll find that some of them use a very large volume of tomato paste as the only tomato element in the sauce, while others go for canned tomatoes (sometimes with a couple tablespoons of tomato paste added for depth).

I tested both methods and liked aspects of each. A tomato paste–heavy vodka sauce has wonderful fruity depth that, to me, gives the sauce part of its signature flavor. But even a full tube of paste combined with a whole lot of cream can't quite make enough sauce for four servings, and leaves the onion flavor too dominant. Canned tomatoes, on the other hand, provide a brighter, fruitier tomato character, but none of that tomato paste depth a couple tablespoons of paste aren't enough to compensate for that.

My solution: Use both an entire tube (or can) or tomato paste, plus a small can of whole peeled tomatoes. Combined, they yield a sauce that's nuanced and layered, with richness, depth, and brightness. It's a winner.

As for the pasta? Most recipes call for penne, and it's an option here, but at Serious Eats we love this sauce even more with rigatoni.


Shrimp Pasta alla Vodka

1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta.

2 Sauté onions, garlic, red pepper flakes: Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned.

Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more.

3 Add tomatoes, vodka, cream, zest: Add the crushed tomatoes to the onions. Stir in the vodka, cream, and lemon zest. Increase heat to bring to a simmer, then lower the heat to maintain a simmer.

4 Start cooking pasta: As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes.

5 Add raw shrimp to sauce: After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you'll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce.

Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat.

6 Add cooked pasta to sauce and shrimp: When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp.

Sprinkle with parsley and freshly ground black pepper to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Pasta alla Vodka on Simply Recipes. Thank you!


Vodka Cream Sauce

This recipe makes it so easy that you can actually do this on a weeknight. My son who is still at home, was thrilled and excited about eating this and gave me the two thumbs up. He is a connoisseur and typically orders this at every restaurant where it is on the menu. But at home, you can go back for seconds…or thirds.

Most Vodka Cream Sauce on a menu comes without the seafood…but I love the addition of some fresh shrimp. It makes the dish heartier (no pun intended!) and adds some elegance and of course, incredible taste.

Some recipes call for you “igniting” the vodka, which always makes me nervous, but here we keep it rated G. There are only a few ingredients…just make sure you season it with the right amount of red pepper flakes, and salt and pepper. You can adjust as needed at the end, so don’t get too happy, too fast!

Two other key elements are the chopped fresh basil and the Parmesan…make sure to top each plate with some color and flavor!

You can see the step by step video on my Instagram story…check it out! Again, follow me @worldofpastabilities.

So this Valentine’s Day, or for any other celebratory event, make this Simple Vodka Cream Sauce one of your go-to pasta sauces…and treat yourself and your loved ones with an Italian Classic!:)


12 ounces dried linguini pasta, cooked al dente & well drained
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup minced shallots
1/2 cup vodka
1 can (14 ounce size) diced tomatoes, drained
2/3 cup heavy cream
salt and freshly ground black pepper to taste
1/2 teaspoon red pepper flakes
1/2 pound large shrimp, shelled & deveined (thaw if using frozen)
1 pound bay scallops, rinsed & patted dry with paper towels
1/2 cup chopped fresh parsley or use basil
freshly grated Parmesan cheese
additional freshly ground black pepper

In a 6-quart sauce pan or pasta pot, cook the linguini in salted boiling water until al dente.

In the meantime, prepare the sauce. In a large frying pan, heat the olive oil over medium heat. In it, saute the garlic and shallots for 2-3 minutes or until shallots are softened. Add vodka, increase heat to high and simmer for 3 minutes or until the vodka is reduced by half.

Add the drained tomatoes, cream, salt, freshly ground black pepper and red pepper flakes and continue to simmer for 4-5 minutes or until sauce thickens.

Add the shrimp and cover and cook for 1 minute. Add the bay scallops and cover and cook for 2 minutes more. Stir in the chopped parsley or basil along with the linguini. Cook, tossing the pasta for 2 minutes or until the pasta has absorbed some of the sauce. Serve topped with freshly grated Parmesan cheese and additional freshly ground black pepper to taste.


Watch the video: Healthy μακαρονάδα με γαρίδες high protein Επ. 31. Άκης Πετρετζίκης


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