Shrimp with Spicy Vodka Sauce (Shrimp alla Vodka) Recipe
A delicious combination of sautéed shrimp and homemade spicy vodka sauce served over rice for an easy shrimp dish any night of the week!
Equipment
- 1 Medium skillet to cook the shrimp
- 1 Large nonstick skillet to make the sauce
Ingredients
For the Vodka Sauce:
- 3 Tablespoons olive oil
- ½ small yellow onion diced small
- 3 slices prosciutto chopped
- 1 clove garlic minced
- 3 Tablespoons tomato paste
- ¼ cup vodka
- ½ cup tomato purée passata
- 1 cup heavy cream
- 1 Tablespoon mascarpone cheese
- 1 teaspoon red pepper flakes
- 2 Tablespoons Calabrian chili paste
For the Shrimp and Rice
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 Tablespoons extra virgin olive oil
- 1.5 cups jasmine rice or other white rice
- 8 large basil leaves for garnish
- 2 Tablespoons parmesan cheese for garnish
Instructions
Make the Spicy Vodka Sauce
- Add the olive oil to a pan over medicum 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.3 Tablespoons olive oil, ½ small yellow onion diced small, 3 slices prosciutto chopped, 1 clove garlic minced, 3 Tablespoons tomato paste, ¼ cup vodka
- 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.½ cup tomato purée, 1 cup heavy cream, 1 Tablespoon mascarpone cheese, 1 teaspoon red pepper flakes, 2 Tablespoons Calabrian chili paste
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.1.5 cups jasmine rice
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.1 pound large shrimp, 1 teaspoon kosher salt, ½ teaspoon black pepper, 3 Tablespoons extra virgin olive oil
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.8 large basil leaves, 2 Tablespoons parmesan cheese
Notes
Substitutions
- 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.
- 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.
- Reheat everything in a pan on medium-low heat until the shrimp are warmed through.
Nutrition
Calories: 847kcalCarbohydrates: 68gProtein: 26gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 220mgSodium: 1440mgPotassium: 613mgFiber: 3gSugar: 6gVitamin A: 1711IUVitamin C: 9mgCalcium: 176mgIron: 2mg
Tried this recipe?Let us know how it was!
