Shrimp with Spicy Vodka Sauce (Shrimp alla Vodka)

Why You’ll Love this Recipe

• Perfect over a fragrant jasmine rice!
• Simple to make!
• ​Wonderful way to flavor up shrimp!
• A great way to use vodka sauce.
• This goes with any green vegetable

Origins of Vodka Sauce

Vodka sauce was likely invented in the 1970s or 80s and it was also most likely an Italian-American product. However you can find vodka sauces in Italy and has been quite popular on Italian restaurant menus for several decades.

Making vodka sauce at home from scratch is so easy and it has a variety of uses from the classic penne alla vodka pasta sauce, as a sauce for proteins, or even on pizza!

Ingredients

Here is what you need to make this recipe:

For the Vodka Sauce:

• Olive Oil: We use the olive oil to cook the onion as the base of the sauce.
• Onion: The onion is part of the foundation of the sauce. We use sweet yellow onions here.
• Prosciutto: Just a couple of slices of finely chopped prosciutto lends a nice flavor to the sauce.
• Garlic: A little freshly minced garlic enhances the flavor of the sauce perfectly.
• Tomato Paste: This deepens the richness and flavor of the vodka sauce.
• Vodka: This is why it’s called vodka sauce! Any vodka around 80 proof works here.
• Tomato Purée or Passata: A little passata is all this sauce needs for depth of flavor. We use THIS brand.
• Heavy Cream: Cream lightens the sauce color and adds to the creamy rich texture and flavor.
• Mascarpone Cheese: Just a little of this beautiful ingredient helps give a rounder flavor to the sauce.
• Red Pepper Flakes: One way this dish is spiced up.
• Calabrian Chili Paste: This brings the Italian heat to the sauce and a bit of acidity.

For the Shrimp and Rice:

• Shrimp: Extra large or jumbo fresh shrimp are great for this recipe.
• Kosher Salt & Black Pepper: Used to simply season the shrimp.
• Extra Virgin Olive Oil: Used to sear and cook the shrimp.
• Rice: This dish is best over jasmine rice, but whatever your favorite rice is will work.
• Fresh Basil: Small basil or chiffonade basil leaves are perfect for the final garnish.
• Parmesan Cheese: Even with shrimp, it’s hard to resist adding some freshly grated parmigiano reggiano at the very end!
• Crushed Red Pepper Flakes: Optional but can be added for additional heat on your plated dish.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Shrimp: Keeping with seafood, scallops, prawns, crab or lobster are all fantastic substitutes for shrimp if you desire. But this sauce is great with chicken or pork cutlets as well.
• Rice: This is also great over any grain, such as quinoa, farro, barley, or a wild artisan rice. And of course, you can always toss it with some nice al dente pasta dish for shrimp penne alla vodka.
• Vodka Sauce: We highly recommend making our homemade vodka sauce recipe. But if you have a favorite vodka sauce, or even a jarred vodka sauce that you enjoy, you can use that instead.

How to Make Shrimp with Vodka Sauce

The sauce is simple to make and can be made in advance. The shrimp are cooked in a little olive oil in a pan, then added to the sauce. Served over rice and garnished with basil and parmesan, this dish is simple and full of flavor.

Equipment

Here is what you need to make this dish

• Large Skillet ​to make the sauce
• Medium Skillet ​to cook the shrimp

Step-by-Step Instructions

Make the Spicy Vodka Sauce

• Add the olive oil to a pan over medium heat. Add the chopped onion and cook for about 3-4 minutes, or until the onion is soft and translucent but not browned. Add the prosciutto and garlic and cook for 30 seconds. Next, add the tomato paste and cook for another 30 seconds. Carefully add the vodka and cook it down until it is almost evaporated and the alcohol has cooked out. This should take about 45 seconds. 
• Next add the tomato purée (passata) and stir well to combine. Turn the heat up to medium-high heat and continue to cook for 4 minutes, then turn the heat back down to medium. Stir in the cream, mascarpone, crushed red pepper flakes, and the Calabrian chili paste. Cook for another 4 minutes, then turn the heat to low while you cook the rice and shrimp.

Cook the Rice

• While the sauce cooks, follow package directions to make jasmine rice on your stovetop or in a rice cooker. Keep warm while you cook the shrimp. 

Season and cook the shrimp

• Season the shrimp with salt and pepper. Add the olive oil to the skillet over medium heat. When hot, add the shrimp and cook for 2-3 minutes per side until cooked through. Remove the shrimp from the pan and set aside until the sauce is ready.

Finish the dish

• Add the cooked shrimp to the sauce and turn the heat to low. Let the shrimp cook in the sauce for 30 seconds then remove the pan from the heat. 

Serve​

• Serve the shrimp with sauce over the rice. Garnish with basil, parmesan cheese and extra red pepper flakes if desired.

Variations

Here are a couple ways to change up this recipe:

• Add vegetables, such as summer squash and zucchini for a nice change to the dish
• Serve the shrimp and sauce over potatoes, farro, gnocchi, polenta or pasta!

Storage

How to store leftover shrimp with vodka sauce:

• Store covered in an airtight container in the refrigerator for 2-3 days. It is recommended to eat it fresh for the best flavor and texture.

How to reheat leftover shrimp with vodka sauce:

• Reheat everything in a pan on medium-low heat until the shrimp are warmed through.

Can you freeze leftover vodka sauce?

Yes, it freezes well for up to 6 months.

Troubleshooting

If the sauce becomes too thick, thin it out with just a little bit of water.

What to serve with Shrimp with Vodka Sauce

Besides rice, sautéed zucchini or summer squash are perfect accompaniments to shrimp and vodka sauce.

What Wines To Drink with Shrimp with Vodka Sauce

Whites work the best since shrimp is the protein. We like lighter whites such as sauvignon blanc, pinot grigio, or vermentino.