Spicy Shrimp alla Vodka Recipe

Why You’ll Love this Recipe

• It is excellent served over fragrant jasmine rice.
• Simple to make with a rich, restaurant-style flavor.
• A delicious way to add bold flavor to shrimp.
• A creative use for homemade vodka sauce.
• It pairs well with almost any green vegetable.

Origins of Vodka Sauce

Vodka sauce most likely became popular in the 1970s or 1980s and is generally considered an Italian-American creation. Over time, it has become a familiar favorite on Italian restaurant menus, and versions of the sauce can also be found in Italy.

The appeal of vodka sauce is easy to understand. It combines the deep flavor of tomato paste and tomato purée with the softness of cream, creating a smooth sauce with a warm orange-pink color. Vodka is traditionally added to help bring the tomato and cream together, while also giving the sauce its classic name. This sauce is most often used for penne alla vodka, but it is also wonderful with seafood, chicken, pork cutlets, pizza, and rice-based dishes like this one.

Ingredients

Here is what you need to make shrimp with spicy vodka sauce:

For the Vodka Sauce:

• Olive Oil: Used to cook the onion and build the base of the sauce.
• Onion: Sweet yellow onion adds mild flavor and depth.
• Prosciutto: A few chopped slices add savory richness to the sauce.
• Garlic: Fresh minced garlic gives the sauce a classic aromatic flavor.
• Tomato Paste: Adds concentrated tomato flavor and deepens the sauce.
• Vodka: The signature ingredient in vodka sauce. Any vodka around 80 proof works well.
• Tomato Purée or Passata: Adds smooth tomato flavor and body.
• Heavy Cream: Creates the creamy texture and softens the acidity of the tomato.
• Mascarpone Cheese: Adds a rounded, luxurious finish to the sauce.
• Red Pepper Flakes: Bring gentle heat.
• Calabrian Chili Paste: Adds Italian-style spice and a touch of brightness.

For the Shrimp and Rice:

• Shrimp: Extra-large or jumbo shrimp are ideal for this recipe.
• Kosher Salt and Black Pepper: Used to season the shrimp simply.
• Extra Virgin Olive Oil: Used to sear the shrimp.
• Rice: Jasmine rice is especially good, but any favorite rice will work.
• Fresh Basil: Adds freshness and color as a garnish.
• Parmesan Cheese: Freshly grated parmesan adds a savory finishing touch.
• Crushed Red Pepper Flakes: Optional, for extra heat when serving.

Substitutions

This shrimp alla vodka recipe is flexible and can be adjusted with a few easy swaps.

• Shrimp: Scallops, prawns, crab, or lobster are excellent seafood alternatives. The sauce also works well with chicken or pork cutlets.
• Rice: Serve the shrimp and sauce over quinoa, farro, barley, wild rice, or another grain. You can also toss everything with al dente pasta for shrimp penne alla vodka.
• Vodka Sauce: Homemade vodka sauce is recommended for the best flavor, but a favorite prepared vodka sauce can be used if needed.

How to Make Shrimp with Vodka Sauce

The vodka sauce comes together in a skillet and can be made ahead of time. The shrimp are cooked separately in olive oil, then added to the sauce at the end so they stay tender. Serve the shrimp and spicy vodka sauce over warm rice, then finish with fresh basil, parmesan cheese, and extra red pepper flakes if you want more heat.

Equipment

Here is what you need to make this dish:

• Large Skillet: For making the vodka sauce.
• Medium Skillet: For cooking the shrimp.

Step-by-Step Instructions

Make the Spicy Vodka Sauce

• Add olive oil to a pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened and translucent but not browned. Stir in the prosciutto and garlic and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds. Carefully pour in the vodka and let it reduce until almost evaporated and the alcohol has cooked off, about 45 seconds.
• Add the tomato purée or passata and stir until combined. Increase the heat to medium-high and cook for 4 minutes, then reduce the heat back to medium. Stir in the heavy cream, mascarpone, red pepper flakes, and Calabrian chili paste. Cook for 4 more minutes, then reduce the heat to low while you prepare the rice and shrimp.

Cook the Rice

• While the sauce is cooking, prepare the jasmine rice according to the package directions on the stovetop or in a rice cooker. Keep it warm until ready to serve.

Season and Cook the Shrimp

• Season the shrimp with kosher salt and black pepper. Heat olive oil in a skillet over medium heat. When the oil is hot, add the shrimp and cook for 2 to 3 minutes per side, until just cooked through. Remove the shrimp from the pan and set aside until the sauce is ready.

Finish the Dish

• Add the cooked shrimp to the vodka sauce and keep the heat on low. Let the shrimp warm in the sauce for about 30 seconds, then remove the pan from the heat.

Serve

• Spoon the rice into bowls or plates and top with shrimp and spicy vodka sauce. Garnish with basil, parmesan cheese, and extra red pepper flakes if desired.

Variations

There are several easy ways to change this recipe while keeping the same creamy, spicy flavor.

• Add vegetables, such as zucchini or summer squash, for a fresh addition to the dish.
• Serve the shrimp and vodka sauce over potatoes, farro, gnocchi, polenta, or pasta instead of rice.

Storage

How to store leftover shrimp with vodka sauce:

• Store leftovers in an airtight container in the refrigerator for 2 to 3 days. For the best flavor and texture, this dish is best enjoyed fresh.

How to reheat leftover shrimp with vodka sauce:

• Reheat gently in a pan over medium-low heat until the shrimp are warmed through. Avoid high heat so the shrimp do not become tough.

Can you freeze leftover vodka sauce?

Yes. Vodka sauce freezes well for up to 6 months. For best results, freeze the sauce separately from the shrimp and rice when possible.

Top Tips

1. Do not overcook the shrimp. If needed, cut one shrimp at the thickest part to check that it is just barely opaque. The shrimp will cook a little more when added to the sauce.
2. Make the vodka sauce ahead of time and store it in an airtight container in the refrigerator. It can be used in several meals throughout the week.

Troubleshooting

If the vodka sauce becomes too thick, stir in a small splash of water until it reaches your preferred consistency. Add only a little at a time so the sauce stays creamy and flavorful.

What to Serve with Shrimp with Vodka Sauce

Rice is a natural choice for this shrimp alla vodka recipe, but sautéed zucchini, summer squash, asparagus, green beans, or broccolini are also excellent sides. A simple green vegetable balances the richness of the creamy sauce and makes the meal feel complete.

What Wines To Drink with Shrimp with Vodka Sauce

Since shrimp is the main protein, lighter white wines work best with this dish. Sauvignon blanc, pinot grigio, or vermentino are good choices alongside the creamy tomato sauce and gentle heat.

These sauces are generally tomato-based sauces finished with cream. Vodka sauce contains vodka, although it can be omitted, and is usually made with tomato paste and tomato purée. Pink sauce often starts with a classic tomato sauce and becomes lighter in color when heavy cream is added. Rose sauce can also refer to a combination of creamy Alfredo-style sauce and tomato sauce.

Yes. Vodka can be omitted if preferred. While vodka is often said to help bring the tomato and cream together, the sauce can still be creamy and delicious without it.

Vodka sauce works well with many proteins. Chicken, shrimp, and sausage are especially good choices.

Shrimp with Spicy Vodka Sauce (Shrimp alla Vodka) Recipe