'Tis the season for Seafood Vodka Pasta

Ingredient List

  • 12 ounces fettuccine pasta or favorite pasta
  • Salt
  • 2 tablespoons butter
  • 1 1/2 cups finely chopped onion
  • 4 cloves garlic, minced, about 4 teaspoons
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup vodka
  • Lump crap meat
  • 6 tablespoons heavy whipping cream
  • 1 pound peeled, deveined raw shrimp
  • 3 tablespoons chopped fresh parsley
  • Freshly ground black pepper


  1. Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta.
  2.  Melt butter in a large, thick-bottomed pot on medium-high heat. Add the onion and sauté for 5 to 7 minutes, until lightly browned. Lower the heat to medium, and sauté onions, garlic, & red pepper flakes.
  3. Add tomatoes, vodka, cream,  and zest. Add the crushed tomatoes to the onions. Stir in the vodka & cream. Increase heat to bring to a simmer, then lower the heat to maintain a simmer.
  4. Start cooking pasta:
  5. As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes.
  6. Add raw shrimp to sauce.
  7. After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you'll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce.
  8. Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat. 
  9.  Add cooked pasta to sauce and shrimp. When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp.

**Add lump crab or sauteed scallops to the sauce if desired.***