I first tasted Pasta Vodka with my best friend Katie Wheeler. She made her mom's recipe and it was fabulous. Of course when I made her recipe it didn't taste the same, so I changed it up and made my own version. This is one of those recipes that you can make when you are in a pinch because it is made of staples that you should have in your kitchen at all times. When I lived alone I ate this dish on it's own, but now I have to cook for a man and he always wants some protein. You can make grilled chicken if you like, but I am making chicken tomorrow, so I decided to make grilled shrimp.
1 1/2 Tb butter
1 1/2 tsp minced garlic
1 tsp crush red pepper flakes (I like it spicy so I add more)
1/4 cup vodka
1 cup your favorite marinara sauce
1/4 cup half and half
3 Tb of Parmesan (you can use grated, shredded or my favorite freshly grated parmesano reggiano)
Basil (optional, if you have it use it, but it won't kill the dish without it)
Bow Tie Pasta
Boil water and cook your pasta until Al Dente then drain
Make sauce while pasta is cooking.
Melt the butter in your saucepan on medium high heat, add garlic and red pepper flakes.
Cook until garlic is golden.
Add vodka and stir while cooking until it reduces to half the amount (about 1 minute)
Turn down heat to medium and add the marinara.
Stir, Cook until simmers.
Stir in half and half and turn heat to low.
Stir in Parmesan and turn heat off.
Add drained pasta to sauce and stir until covered.
Cut basil and serve over pasta.
My shrimp were frozen solid so I thawed them quickly by running them under luke warm water for about 5 minutes.
I seasoned with old bay lightly on both sides. Use whatever seasoning you would like, but do not use much salt because shrimp are already salty and you do not want them to be over salted.
I used my grill pan you can use a frying pan if you would like.
Butter your grill pan and cook the shrimp for 2 minutes on each side.
I had to practically push Jeffrey away so that I could get some pictures of the finished plates. He was a hungry man tonight!