Chef notes
When I'm in the mood for something cozy, quick and comforting but not necessarily a big bowl of pasta, this recipe fits the bill perfectly. Vodka sauce is incredibly easy to make at home and uses mostly pantry staples (vodka's a pantry staple, right?). Traditionally, Italians don't eat seafood and cheese together, but as far as I know, pasta alla vodka is a distinctly Italian American creation, so I think we can let this one slide. The delicate, briny flavor of the shrimp makes them an absolutely delicious (if rule-breaking) partner to the creamy vodka sauce. This is a great recipe to make when you want the comfort of a big bowl of pasta but something a little lighter and easier to make! It's a perfect spring recipe.
Technique tip: Shrimp cook so quickly, so I always take them off the heat the minute they start turning opaque; they will continue cooking off the heat. We think of shrimp as looking really curled up but if cook them to that point they are actually over-cooked. Serve with bread to mop up the sauce!
Swap option: If you only have a can of whole tomatoes, you can crush them yourself by chopping them finely or using a food processor.
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