Spicy Vodka Shrimp Cavatelli Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add cavatelli and cook until al dente according to package or about 3–5 minutes for fresh. Reserve 1 cup pasta cooking water before draining and set both pasta and reserved water aside.

Pat shrimp dry with paper towels. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper and 1/2 teaspoon smoked paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add shrimp in a single layer and cook 1–1½ minutes per side until just pink and opaque. Remove shrimp to a plate and set aside. Do not overcook — they will finish in the sauce.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and sauté until softened and translucent, about 4–5 minutes.

Add the minced garlic and 1/2 teaspoon crushed red pepper flakes and cook, stirring, about 30 seconds until fragrant.

Stir in the chopped sundried tomatoes and sliced piquillo peppers and cook 1–2 minutes to release their flavors.

Pour in 1/4 cup vodka and let it simmer 1–2 minutes to burn off alcohol and deglaze the pan, scraping up any browned bits.

Add the 14 oz passata (or crushed tomatoes), 1/2 cup reserved pasta water (or as needed), 1/2 teaspoon sugar (optional), 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and cook 6–8 minutes to meld flavors and slightly thicken.

Stir in 1/2 cup heavy cream and 3/4 cup grated Parmesan. Simmer 1–2 minutes until sauce is creamy. If sauce is too thick, add more reserved pasta water, a few tablespoons at a time, to reach a silky consistency.

Taste and adjust seasoning with salt, pepper or crushed red pepper flakes for heat.

Return the cooked shrimp to the skillet and gently toss to coat and heat through for 1 minute.

Add the drained cavatelli to the skillet with the sauce and shrimp. Toss gently using tongs or two spoons until pasta is evenly coated, adding reserved pasta water as needed to loosen the sauce and help it cling to the cavatelli (use up to remaining reserved cup).

Off the heat, stir in lemon zest, chopped parsley and 1/4 cup extra Parmesan. Add a drizzle of chili oil or extra crushed red pepper if you want additional spice.

Divide among 4 plates (servings). Top with more Parmesan and a sprinkle of parsley. Serve immediately.