wine night: shrimp vodka pasta

Happy Wine Night friends!
Crazy to think a week ago at this time I was in really bad shape with the flu.
Looking forward to actually participating and cooking for this week's Wine Night.
Al just closed a big deal, too, so it will be nice to see his face during the dinner hour.

Here's a quick, easy, flavorful, and healthy Wine Night recipe for you.
Keeping them pretty healthy so far for you guys in 2013
Don't worry; it's just a matter of time until I post something made with cream cheese and/or gravy. :) 
Make this for your Wine Night tonight!

Shrimp Vodka Pasta
Recipe adapted from Cooking Light
Serves:  6

  • 14 oz. whole wheat angel hair pasta (Or linguine or fettuccine would be nice.)
  • 1 T. extra virgin olive oil, divided
  • 12 oz. medium shrimp, peeled, deveined, and tails removed
  • 5 garlic cloves, minced
  • 1 - 2 t. crushed red pepper flakes (I did a heaping 2 teaspoons because we like a little spice.)
  • 1/3 C. vodka
  • 2 C. marinara sauce
  • 1/3 C. chopped fresh basil
  • 1/4 C. half and half
  • salt and pepper

  1. Cook pasta according to package directions to al dente. Drain. Do not rinse.
  2. While pasta is cooks heat a large skillet to medium-high heat. Add 1/2 tablespoon of olive oil.
  3. When oil is hot, add shrimp and saute for 4 minutes or until opaque and pink.
  4. Remove shrimp to a paper-towel lined plate.
  5. Add remaining 1/2 tablespoon of olive oil to same skillet you used for shrimp.
  6. Once oil is hot, add garlic and red pepper flakes and saute two minutes until fragrant and golden.
  7. Add vodka and scrape up any brown bits from the shrimp. Cook 1 minute.
  8. Add marinara, 1/4 C. basil, half and half, salt and pepper. Bring to a simmer for 5 minutes until slightly thickened and well combined.
  9. Add in shrimp and pasta and toss to coat.
  10. Serve immediately.

Nutrition: (per serving)
  • Calories:  417
  • Carbs:  56 g
  • Fat:  8 g
  • Protein:  24 g

{photos by me}
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