Saucy Shrimp alla Vodka

Recipe courtesy of Cooking in Real Life

Serves 4



  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 2 medium shallots, chopped (½ cup)
  • 1 tablespoon minced garlic (2 large cloves)
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red
  • pepper flakes, plus more to taste
  • 2 tablespoons tomato paste
  • ½ cup plus 1 tablespoon vodka, divided
  • 1 (15-ounce) can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 pound shrimp (16/20 count), peeled and deveined (tails on or off)
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Chopped fresh parsley, for serving
  • Crusty bread, for serving

Saucy Shrimp alla Vodka

Saucy Shrimp alla Vodka

Click image to enlarge



In a 12-inch skillet, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the garlic, oregano, and pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until the paste has darkened in color and turned the butter bright orange, 2 to 3 minutes.

Increase the heat to medium and add ⅓ cup of the vodka. Cook until the liquid has almost completely evaporated. Add the tomatoes, 1 teaspoon salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 10 to 12 minutes, until the sauce is thickened.

While the sauce is cooking, pat the shrimp dry with a paper towel and sprinkle them with salt and pepper.

Add the shrimp to the skillet and cook until they are just beginning to become opaque, about 3 minutes. Stir in the heavy cream and simmer until the shrimp are just cooked through, about 1 more minute.

Off the heat, stir in the remaining 1 tablespoon vodka and the Parmesan. Taste for seasonings, and serve hot sprinkled with the parsley, with crusty bread on the side.


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