Vodka Sauce Recipe
Fresh short fusilli, jumbo shrimp, tangy tomato cream vodka sauce, Pecorino
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the short fusilli pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Shrimp
In a large skillet, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant. Add the jumbo shrimp and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- 3
Make the Vodka Sauce
In the same skillet, pour in the vodka and let it simmer for about 2 minutes to reduce slightly. Add the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes. Stir in the heavy cream and season with salt and black pepper to taste. Allow the sauce to cook for an additional 5 minutes until it thickens slightly.
- 4
Combine Pasta and Sauce
Add the cooked fusilli and sautéed shrimp to the vodka sauce, tossing gently to coat. Cook for an additional 2 minutes to heat through.
- 5
Serve
Serve the pasta in bowls, garnished with grated Pecorino cheese.
