Creamy Pasta alla Vodka with Shrimp
Prep time 10mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 1 pound penne pasta, cooked al dente according to the package instructions
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/4 teaspoon Kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons Tuttorosso Tomato Paste
  • 2 ounces vodka
  • 1 15 ounce can Tuttorosso Crushed Tomatoes with Basil
  • 1/2 cup reserved pasta water, up to 3/4 cup
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated parmesan, plus more for serving
  • fresh basil leaves, for serving
  • flaky sea salt, for serving


  • Step 1

    Season shrimp with 1 teaspoon Kosher salt and 1/4 teaspoon black pepper.

  • Step 2

    Heat olive oil in a large skillet over medium-high heat, then add shrimp and cook until they just turn pink, about 2 minutes per side. Remove with a slotted spoon, allow to cool slightly, then chop into bite size pieces. Set aside.

  • Step 3

    To the same skillet, add diced onion and cook 4-6 minutes over medium-high heat, until softened. Add chopped garlic, 1/4 teaspoon crushed red pepper flakes, and remaining 1/4 teaspoon Kosher salt, then cook 1 minute more.

  • Step 4

    Add Tuttorosso Tomato Paste, then stir and cook until dissolved, about 1-2 minutes. Deglaze with vodka, then continue cooking about 2 minutes more. Pour in Tuttorosso Crushed Tomatoes with Basil. Add 3/4 cup of heavy cream and the chopped shrimp. Stir until well mixed. Add the cooked pasta, 1/2 cup of reserved pasta water, and 1/2 cup grated Parmesan, stir until the cheese has melted and the sauce is creamy. Taste and adjust seasoning as needed.

  • Step 5

    Serve immediately with extra grated Parmesan, a pinch of flaky sea salt, and lots of fresh basil leaves.