Typically pasta alla vodka is made with penne pasta. For this version we are adding in some fresh shrimp, to make the dish more of a main course, and using fettuccine pasta. We’ve also added a touch of lemon zest because it works with so well with shrimp, and along with the vodka helps brighten this creamy sauce. So, why the vodka? According to Kenji Lopez-Alt at Serious Eats, quoting Harold McGee, low concentrations of alcohol enhance flavor aromas. Kenji did a full on test of vodka sauces at various concentrations of vodka and determined that yes, adding vodka does make a difference. That said, it isn’t absolutely necessary. You’ll still have a lovely sauce without it. So if no alcohol is how you roll, just leave out the vodka and enjoy this shrimp fettuccine with a creamy tomato sauce.
How to Make Shrimp Pasta Alla Vodka
Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more. Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat. Sprinkle with parsley and freshly ground black pepper to serve. Cheesy Cauliflower alla Vodka Casserole from I Breathe I’m Hungry
