Penne Ala Vodka W/ Shrimp Recipe

Cook pasta

Bring a very large stockpot of water to a rolling boil and add 1 tablespoon salt. Add the penne and cook until al dente per package instructions (about 10-12 minutes). Reserve 3 cups of the pasta cooking water, then drain pasta and toss with 2 tablespoons olive oil to prevent sticking. Keep warm.

Finish garnish

Chop parsley and grate Parmesan. Keep warm and set aside for service.

Cook prosciutto

In a large wide sauté pan or hotel pan over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add diced prosciutto and sauté until it begins to crisp and render fat, about 3-4 minutes. Remove prosciutto with a slotted spoon and reserve on paper towels; leave rendered fat in pan.

Sear shrimp

Increase heat to medium-high, add remaining 2 tablespoons olive oil and 2 tablespoons butter to the same pan. Pat shrimp dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. In batches if needed, sear shrimp 1-2 minutes per side until just opaque and lightly golden (they will finish cooking in the sauce). Transfer shrimp to a bowl and cover to keep warm. If using lemon zest, sprinkle on shrimp now for brightness.

Reduce heat to medium. Add remaining 2 tablespoons butter to the pan with the rendered prosciutto fat. Add diced onion and cook, stirring, until soft and translucent, about 6-8 minutes. Add minced garlic and crushed red pepper flakes and cook 30-45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with vodka

Carefully add 1 cup vodka to the pan to deglaze, scraping up browned bits. Allow the vodka to reduce by roughly two-thirds (about 3-4 minutes) so the raw alcohol cooks off.

Build pink sauce

Add the tomato purée (48 oz) and 2 cups stock to the pan, stir to combine, and bring to a gentle simmer. Reduce heat to low and simmer 8-10 minutes to meld flavors. Stir in heavy cream (6 cups) gradually until sauce turns a uniform pink. If sauce is too thick, thin with reserved pasta water 1/2 cup at a time to desired consistency (you should have a smooth, slightly silky sauce that coats the back of a spoon).

Season the sauce with 3 teaspoons salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon sugar if needed to balance acidity. Taste and adjust seasoning. Return the cooked prosciutto and shrimp (including any accumulated juices) to the sauce and stir gently to warm through, 1-2 minutes — avoid overcooking shrimp.

Combine with pasta

Add the cooked penne to the sauce in batches, tossing gently to coat. If sauce needs loosening, add reserved pasta water, 1/4 cup at a time, until it clings to the pasta. Keep warm for buffet service in a chafing dish or hotel pan; stir occasionally to prevent sticking.

Serve

Transfer to buffet pan and top with reserved crisped prosciutto, chopped parsley, and grated Parmesan at service. Provide extra Parmesan at the service line. Serves approximately 20 as part of a buffet dinner package.