Spicy Vodka Shrimp Pasta

A restaurant-quality Italian pasta finished with succulent shrimp, Calabrian chili, and a creamy tomato-vodka sauce enriched with Parmesan and butter. Balanced with aromatic garlic, shallot, and bright basil, this dish is spicy, silky, and perfect for making any dinner special.

By @cookwithchay

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 3.5 ounces Pasta dry; use your favorite shape (e.g., linguine or rigatoni)
• 0 Salt for pasta water
• 0 Water for boiling
• 8 ounces Shrimp large, cleaned and deveined
• 0 Salt for seasoning shrimp
• 2 tablespoons Olive Oil
• 0.5 tablespoon Butter unsalted, divided
• 1 Shallot finely diced (or use 1/4 small onion)
• 4 cloves Garlic minced
• 1 tablespoon Calabrian Chili crushed or paste
• 2 ounces Vodka optional but recommended
• 0.25 cup Tomato Sauce chunky or smooth
• 0.5 cup Heavy Cream
• 0 Basil fresh, torn
• 0 Salt to taste
• 0.5 tablespoon Butter unsalted, remaining half
• 0.25 cup Parmesan Cheese freshly grated, plus more for garnish
• 0 Shrimp reserved, already prepped
• 0.25 cup Pasta Water reserved from boiling pasta
• 0 Pasta just drained
• 0 Salt to taste
• 0 Parmesan Cheese to taste, for adjusting
• 0 Calabrian Chili to taste, for adjusting heat
• 0 Parmesan Cheese for finishing
• 0 Basil for garnish
• 0 Olive Oil optional, for drizzling

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, stirring occasionally. Reserve some pasta water before draining.
2. While the pasta cooks, pat the shrimp dry and season them lightly with salt. Set aside to come just to room temperature.
3. Heat olive oil and half the butter in a large sauté pan over medium heat until shimmering.
4. Add shallot and garlic to the pan. Sauté until fragrant and translucent, stirring frequently to prevent browning.
5. Stir in Calabrian chili paste. Cook for 30 seconds, allowing the chili to bloom and release its oils.
6. Deglaze the pan with vodka, scraping up any fond from the bottom. Let the alcohol cook off for about 1 minute until the sharp smell dissipates.
7. Add tomato sauce and heavy cream, stirring to combine. Allow the mixture to simmer gently until slightly thickened and a uniform orange color develops.
8. Tear in a generous amount of fresh basil leaves. Season the sauce with salt to taste.
9. Add the remaining butter and most of the Parmesan cheese, stirring gently until melted. Sauce should be creamy and lightly thickened.
10. Add the shrimp directly to the sauce along with a splash of reserved pasta water. Let them poach gently, stirring occasionally, until they turn pink and opaque.
11. Add drained pasta to the pan. Toss continuously over medium heat, adding more pasta water if needed, until the pasta is coated in a silky, clingy sauce.
12. Taste and adjust seasoning with more salt, Parmesan, or Calabrian chili as desired. Remove from heat once the pasta and shrimp are perfectly coated.
13. Plate the pasta in deep bowls, twirling for presentation. Top with shrimp, extra grated Parmesan, and a flourish of fresh basil leaves.