Penne alla Vodka with Shrimp (Best Creamy Sauce)

Penne alla Vodka with Shrimp (Best Creamy Sauce)

Why You Should Give This Recipe a Try

It’s pretty much guaranteed that anytime we go to an Italian restaurant, my husband will order Penne alla Vodka. And as I often do, I began to wonder why we should pay for it when I could just as easily make it myself. This Penne alla Vodka with Shrimp (Best Creamy Sauce) does not disappoint! The sauce is an incredibly flavorful combination of crushed tomatoes, vodka, and heavy cream with a little kick of heat from some crushed red pepper flakes. Add in shrimp and you have a delicious dish that turns any weeknight meal into a special occasion. Best of all, this elevated pasta dish can be ready in about 30 minutes and comes together with just two pans and a handful of ingredients. Once you try it, Penne alla Vodka with Shrimp (Best Creamy Sauce) will absolutely become one of your favorite dishes!

Some of the best features of this recipe:

Easy: Sauté some onions and garlic and then add the rest of the sauce ingredients to a large skillet. Stirring is the only required cooking skill you need!

Quick: This entire meal comes together in about 30 minutes. And while you could use a jarred sauce, with a recipe this quick and easy, why would you?

Fresh and flavorful: Jarred sauce is great in a pinch, but the flavor of homemade sauce is just superior – no added water, no chemicals, and seasoned to your preference. Add some succulent shrimp and al dente pasta you have yourself a party!

Shrimp or no shrimp: I think adding shrimp makes a really elegant meal, but you can leave it out for a vegetarian meal.

Versatile: I know it’s called “penne” alla vodka, but it you have any similar shaped pasta, feel free to use that instead.

As with all my recipes, Penne alla Vodka with Shrimp (Best Creamy Sauce) is super easy to make with no complex cooking techniques, no special equipment, and with simple ingredients you can find in any grocery store. 

Recipe Ingredients

1 lb deveined shrimp

1/2 medium yellow onion

3 garlic cloves

1 tbsp extra virgin olive oil 

1/2 tsp dried oregano

1/4 tsp crushed red pepper flakes (or more to taste)

28 oz can of crushed tomatoes

2 tbsp tomato paste

1 1/2 tsp granulated sugar (white sugar)

1/4 cup vodka

3/4 cup heavy cream

8 oz penne pasta 

Salt & black pepper

Shredded or grated parmesan cheese 

Helpful Tools

• Sharp knife
• Cutting board
• Large skillet
• Heat resistant spatula or wooden spoon
• Large pot
• Measuring spoons
• Liquid measuring cup
• Colander
• Ladle

Ingredient Notes

Fresh shrimp vs. frozen shrimp: I currently live about 15 minutes from the ocean so naturally, I have tons of fresh seafood options, right? Nope. For whatever reason, unless I want to hunt down a seafood store, I live with frozen. Fresh shrimp are great, of course, but frozen shrimp has several advantages. First, I can buy it and keep it in the freezer until I want to use it in this, or a different, pasta recipe. Next, when I buy frozen shrimp, it is deveined and has the tails removed. What a fantastic time saver! Finally, when buying frozen shrimp, we sure that it is RAW. Fully cooked shrimp overheats quickly in many shrimp recipes and becomes tough.

Oregano: You can use fresh oregano if you wish. Increase the amount to 1 tsp.

Heavy cream vs. heavy whipping cream: This is more of an issue when you are making whipped cream. Either one is fine in creamy tomato sauce.

Penne: Penne is the traditional pasta to pair with vodka sauce – hence the name – but don’t be put off. I actually used penne rigatoni this time. Any sturdy, tube-shaped pasta will work. Basically, you want something that will hold onto the sauce.

Step-by-Step Instructions

1. If you are using frozen shrimp, thaw and set aside.

2. Chop 1/2 medium yellow onion and set aside.

3. Mince 3 cloves of garlic.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

5. Add the chopped onion and cook until soft and translucent, 3-4 minutes.

6. Add the minced garlic, oregano, and crushed red pepper flakes, and cook, stirring, until fragrant, 1-2 minutes.

7. Pour in the crushed tomatoes and stir. 

8. Add the tomato paste and stir in until fully combined.

9. Sprinkle in the sugar and stir.

10. Reduce to medium heat.

11. Pour in the vodka and stir.

12. Add the heavy cream in a slow stream, stirring constantly.

13. Lightly salt and pepper according to your taste. Remember to start small.

14. Let the sauce simmer gently (do not boil) while you prepare your pasta.

15. Prepare the pasta according to package directions. You will use about 3/4 of a 12 oz box.

16. About 5 minutes before the pasta is ready, add the shrimp to the simmering sauce and toss to combine.

17. Cook the shrimp until they are completely pink, about 5 minutes.

18. Drain the pasta. Add the drained pasta directly to the pan with the sauce and toss, or serve separately and spoon the shrimp alla vodka sauce over the pasta.

19. Finish with a sprinkle of shredded or grated parmesan cheese.

Check out the printable recipe card, below, for step-by-step directions for this easy Penne alla Vodka with Shrimp (Best Creamy Sauce).

Storage

Store leftovers in an airtight container in the refrigerator, 1-2 days.

Tips & Tricks

One of the cooking practices I have learned from my French mother-in-law is that for the best flavor, things need time to sit. In this case, letting your pasta sauce (pre-shrimp) very, very gently simmer over medium-low heat for a longer period of time can really bring out the delicious flavors. So if you’re not in a rush, why not let that sauce slowly, gently come together for about 45 minutes? Keep an eye on the sauce, of course, ensuring that it does not evaporate or burn.

Crushed tomatoes have a bit of texture. If you want want a very smooth sauce, simply mix it with an immersion blender before adding the shrimp. 

Crushed red pepper flakes add a nice kick of heat. You don’t want to overwhelm the delicious flavors of the sauce, though, so I recommend using just a bit – 1/4 tsp. But if you are someone who really loves spice, you can add just a bit more to suit your taste.

As with most recipes, you are looking to cook al dente pasta. If you are planning on adding the pasta directly to the sauce, you can stop the cooking and drain the pasta about a minute before al dente perfection. It will finish cooking in the vodka sauce. 

Simple but delicious dinners are my specialty! Why not try one of these:

Easy Dinner: French Onion Chicken with Pasta

Quick & Easy Lemon Ricotta Pasta

30 Minute Dinner: Easy Skillet Taco Gnocchi

Easy Dinner: Layered Chicken Enchilada Lasagna

Easy Spinach Quiche with Store Bought Crust

Easy One Skillet Creamy Tuscan Chicken Dinner

Easy 30 Minute One Pan Caprese Chicken