Shrimp with Spicy Vodka Sauce (Printer-Friendly)
Succulent shrimp simmered in a creamy, spicy vodka-tomato sauce for a quick, flavorful, restaurant-inspired dinner.
# What You’ll Need to Cook:
→ Seafood
01 -
500 g medium to large shrimp, peeled and deveined
→ Sauce
02 -
2 tablespoons olive oil
03 -
3 garlic cloves, finely minced
04 -
1 teaspoon red pepper flakes, or to taste
05 -
60 ml vodka
06 -
400 g crushed tomatoes, canned, unsweetened
07 -
120 ml heavy cream
08 -
1/2 teaspoon fine sea salt, or to taste
→ To Serve
09 -
500 g cooked white rice
10 -
Fresh parsley or basil, chopped, for garnish
# Steps to Prepare:
01 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring continuously for 1–2 minutes until fragrant. Avoid browning the garlic.
02 -
Pour vodka into the skillet, letting it sizzle for 2 minutes to evaporate the alcohol while stirring to incorporate the aromatics from the base of the pan.
03 -
Add crushed tomatoes and season with fine sea salt. Simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens and flavors concentrate.
04 -
Stir in heavy cream until fully blended. Add the shrimp and cook for 5–7 minutes, stirring gently, just until the shrimp are pink and cooked through. Take care not to overcook.
05 -
Ladle the shrimp and spicy vodka sauce over freshly cooked rice. Finish with chopped parsley or basil for garnish and serve immediately.
# Extra Cooking Tips:
01 -
For optimal texture, cook the shrimp only until they are opaque and pink; overcooking leads to a rubbery consistency.