Shrimp App Recipe

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When butter is melted and oil shimmers, add finely minced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add minced garlic and 1/4 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Build sauce base

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Pour in 3 tablespoons vodka, carefully (it may flame if very hot), and simmer 1–2 minutes until the alcohol scent fades and the liquid reduces slightly.

Add tomatoes and cream

Add 1 cup crushed tomatoes and bring to a gentle simmer. Reduce heat to low and stir in 3/4 cup heavy cream. Simmer 4–6 minutes, stirring occasionally, until sauce is slightly thickened and cohesive.

Finish sauce

Stir in 1/4 cup grated Parmesan, 1 teaspoon kosher salt (adjust to taste), 1/4 teaspoon black pepper, and 1 tablespoon fresh lemon juice. Cook 1 minute more. Taste and adjust seasoning.

Add spinach and shrimp

Add 2 cups packed baby spinach to the sauce in batches, stirring until wilted. Nestle seasoned shrimp into the sauce in a single layer. Cook shrimp 2–3 minutes per side (depending on size) until opaque, pink, and cooked through (internal temperature about 120–130°F for shrimp when removed from heat; they will carryover cook). Total shrimp cooking time ~4–6 minutes. Do not overcook.

Finish with herbs

Remove skillet from heat, sprinkle 2 tablespoons chopped fresh parsley over the shrimp and sauce, and gently stir. Cover to keep warm while preparing pita if desired.

Warm and crisp pita

Preheat oven broiler or a 400°F (200°C) oven. Lightly brush both sides of 4 pitas with 1 tablespoon olive oil and dust with 1/4 tsp smoked paprika if using. Toast under broiler 1–2 minutes per side or bake 4–6 minutes until warm and slightly crisp at edges. Watch closely to avoid burning.

Assemble appetizer

Slice or quarter warmed pitas. Spoon hot shrimp and vodka-cream sauce onto a platter or individual plates. Provide pita alongside for scooping. Garnish with an extra pinch of chopped parsley and an optional drizzle of olive oil or a lemon wedge on the side.

Serve

Serve immediately while shrimp and sauce are hot. Recommend serving as an appetizer to share (4 people) or as a light main for 2.