Sanna Bee's Shrimp and Penne a la Vodka Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 537.7
- Total Fat: 19.3 g
- Cholesterol: 172.3 mg
- Sodium: 637.2 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 5.4 g
- Protein: 30.5 g
View full nutritional breakdown of Sanna Bee's Shrimp and Penne a la Vodka Sauce calories by ingredient
Introduction
This is a quick and easy dinner that's always a big hit in our house. You will never buy a jar of vodka sauce again, once you taste this delicious sauce, and realize how easy it is to make. This is a quick and easy dinner that's always a big hit in our house. You will never buy a jar of vodka sauce again, once you taste this delicious sauce, and realize how easy it is to make.Number of Servings: 6
Ingredients
-
1 cup Spinach, frozen
3 tbsp Butter, unsalted
4 tbsp Shallot, minced
6 Garlic Cloves, minced
16 oz Raw Shrimp, peeled and deveined
28 oz Pacific Natural Foods Organic Crushed Tomatoes
2 fl oz Vodka
1-2 pinches Crushed Red Pepper Flakes
1 tsp. dried basil
1/2 cup Heavy Cream
3/4 cups grated Percorino Romano Cheese
12 oz Box of Penne Pasta
Salt and Pepper to taste
Directions
Thaw the spinach for a minute or two in the microwave, squeeze out any extra water, chop, and set aside. Over high heat, start a pot of water for the pasta. In a separate heavy pot, big enough to hold all the pasta and sauce, melt the butter over medium heat. Add the shallots and saute until translucent. Add the garlic and stir for 2 minutes. Add the shrimp, and saute for 3 minutes, until shrimp is firm and pink. Remove the shrimp and set aside.
Add the crushed tomatoes, pepper flakes, basil, and vodka and stir. Simmer over medium low heat partially covered while you prepare the pasta. Cook the pasta following the directions on the box until al dente.
Just before the pasta is done, stir in the cream and spinach, blending thoroughly. Taste and adjust seasoning with salt and pepper if needed.
Drain the pasta and add it to the pot with the sauce. Add the cooked shrimp, and mix until everything is coated in the sauce. Toss with the cheese and serve immediately.
Serving Size: Makes about 6 2-cup servings
Add the crushed tomatoes, pepper flakes, basil, and vodka and stir. Simmer over medium low heat partially covered while you prepare the pasta. Cook the pasta following the directions on the box until al dente.
Just before the pasta is done, stir in the cream and spinach, blending thoroughly. Taste and adjust seasoning with salt and pepper if needed.
Drain the pasta and add it to the pot with the sauce. Add the cooked shrimp, and mix until everything is coated in the sauce. Toss with the cheese and serve immediately.
Serving Size: Makes about 6 2-cup servings