Penne alla Vodka with Shrimp

Serves 4

Pan IconWHY THIS RECIPE WORKS: Vodka sauce, a classic pairing with penne, takes advantage of the neutral, colorless spirit’s ability to pack zing into every bite, and in this recipe we add shrimp to make it a heartier meal. But instead of sautéing the shrimp separately, we speed things up by gently cooking them right in the simmering sauce, which we then combine with the pasta before serving. This step also prevents the shrimp from overcooking and infuses both shrimp and sauce with more flavor. While most penne alla vodka recipes call for canned tomatoes, here we combine fresh tomatoes with a generous dose of tomato paste for the right depth and brightness.

1½

pounds plum tomatoes, cored and chopped

Salt and pepper

2

tablespoons olive oil

2

tablespoons tomato paste

2

garlic cloves, minced

½

teaspoon red pepper flakes

1/3

cup vodka

1

pound large shrimp (26 to 30 per pound), peeled and deveined

½

cup heavy cream

1

pound penne

1. Bring 4 quarts water to boil in large pot. Toss tomatoes with 1½ teaspoons salt and let drain in colander set over bowl for 5 minutes.

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tomato paste, garlic, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and vodka and cook until slightly thickened, about 5 minutes.

3. Season shrimp with salt and pepper, add to skillet, and cook until just opaque, about 3 minutes, stirring halfway through cooking. Add cream and cook until heated through, about 1 minute.

4. Meanwhile, add penne and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in shrimp and sauce and ½ cup reserved cooking water. Simmer over medium heat, stirring until liquid is thickened and mostly absorbed, about 1 minute. Season with salt and pepper to taste, and add more reserved cooking water as needed to adjust consistency. Serve.