Penne a la Vodka with Shrimp
and roasted broccoli

Name: Penne a la Vodka with Shrimp
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 12 oz Pasta, penne (sub any other short tube shape); 1/2 Onions, medium, diced; 3 cloves Garlic, chopped; 1 can Tomatoes, whole peeled (28 oz / 795 g); 2 Tbsp Butter; 1 Tbsp Oil, olive; 1 tsp Oregano, dried; 1 tsp Basil, dried; 1/2 tsp Salt; 1/4 tsp Red pepper flakes; 1/2 cup Vodka (sub any stock); 1/4 tsp Sugar; 1/4 cup Heavy cream; for serving Cheese, grated parmesan; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 2 tsp Lemon juice

Active: 45 Total: 45

Original GF Paleo Vegetarian

Penne a la Vodka is made with a creamy tomato sauce served with tender penne pasta. To add some flavor and protein, this version includes shrimp and is served with roasted broccoli on the side.
Smarts: The vodka in the sauce helps it to become creamy, but it cooks down for a long time to remove most of the alcohol - you likely won't notice it in the finished dish. But if you'd prefer not to use vodka, stock or even water work just fine.

Ingredients

Metric

Servings:

Penne a la Vodka with Shrimp:

Shrimp, peeled and deveined - 1 lb
Pasta, penne - 12 oz (sub any other short tube shape)
Onions, medium - 1/2 , diced
Garlic - 3 cloves , chopped
Tomatoes, whole peeled (28 oz / 795 g) - 1 can
Butter - 2 Tbsp
Oil, olive - 1 Tbsp
Oregano, dried - 1 tsp
Basil, dried - 1 tsp
Salt - 1/2 tsp
Red pepper flakes - 1/4 tsp
Vodka - 1/2 cup (sub any stock)
Sugar - 1/4 tsp
Heavy cream - 1/4 cup
Cheese, grated parmesan - for serving

Roasted Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Lemon juice - 2 tsp

Prep

Shrimp - Defrost shrimp.
Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to minimize sticking. (Can be done up to 5 days ahead)
Onions / Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes - Drain the tomatoes. Reserve the liquids in one bowl and the solid tomatoes in another.

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Make

Heat oven to 425F / 218C.
Toss broccoli with olive oil (portion for broccoli), balsamic vinegar, and some salt and pepper. Spread out on a sheet pan and roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.
While broccoli roasts, heat a Dutch oven or large saucepan with butter and olive oil (portion for pasta) over medium heat. Add onions, garlic, oregano, basil, salt, and red pepper flakes and saute until soft, 2 to 3 minutes.
Use your hands to break apart the whole tomatoes as you add them to the onions and garlic. (Reserve the tomato liquid to add later.)
Remove pan from heat (this is especially important if you are cooking over an open flame where the vodka could spill and cause a fire), pour vodka into the pan, and bring to a simmer.
Simmer for 6 to 8 minutes to reduce the alcohol, continuing to stir the tomatoes to break them apart as they cook.
Pour liquids from peeled tomatoes and sugar into sauce. Cook, stirring frequently, until the sauce is rich and creamy, 5 to 8 minutes.
Add shrimp and stir to coat in sauce. Cook until the shrimp is opaque and cooked through, ~5 minutes.
Remove pan from heat and stir in heavy cream and cooked pasta.
Squeeze lemon juice over broccoli.
Serve pasta with parmesan cheese on top and roasted broccoli on the side. Enjoy!

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Penne a la Vodka with Shrimp and roasted broccoli