Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ditalini Alla Vodka With Shrimp
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 216 milligrams
- Sodium
- 966 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 34 grams
Who doesn’t love a nice, creamy vodka sauce with a kick? In this version, the sauce is flavored with sautéed chopped shrimp, then tossed with ditalini pasta and peas for a quick, decadent, impressive and soul-satisfying weeknight dinner.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 216 milligrams
- Sodium
- 966 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 7 grams
- Sugar
- 9 grams
- Protein
- 34 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a medium saucepan of salted water to a boil. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Season the shrimp with salt, add to the pot and cook, tossing once, until pink and just cooked through, 1 to 2 minutes. Remove with a slotted spoon to a plate, reserving the oil in the pot.
- Add the garlic and red pepper flakes to the pot and cook until golden, about 1 minute. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a simmer and cook until thickened, 12 to 15 minutes.
- Stir the heavy cream and vodka into the sauce. Bring to a simmer and cook until slightly thickened, about 2 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Add the pasta, shrimp and 1/4 cup cooking water to the sauce; cook over medium heat, stirring, until everything is coated in the sauce and the shrimp is heated through. Add more cooking water, 1 tablespoon at a time, to thin the sauce if needed. Stir in the peas and season with salt. Divide among bowls and top with Parmesan and more red pepper flakes.
