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Shrimp Vodka Pasta

Shrimp Vodka Pasta
Photo: José Picayo
Hands-on time 18 mins
Total time 18 mins
Yield

Serves 4 (serving size: 1 1/4 cups)

A simple vodka-marinara sauce is tossed with refrigerated fettuccine and sauteed shrimp for a quick and filling one-dish entree.

Ingredients

  • 9 ounces refrigerated fettuccine
  • 1 tablespoon olive oil, divided
  • 12 ounces large shrimp, peeled and deveined
  • 3 garlic cloves, thinly sliced
  • 1/3 cup vodka
  • 1 1/3 cups lower-sodium marinara sauce
  • 1/3 cup chopped fresh basil, divided
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Creamed Spinach and Mushrooms

Nutrition Information

  • calories 427
  • fat 12.6 g
  • satfat 4.9 g
  • monofat 4.8 g
  • polyfat 1.4 g
  • protein 24.6 g
  • carbohydrate 60.1 g
  • fiber 2.4 g
  • cholesterol 184 mg
  • iron 2.2 mg
  • sodium 632 mg
  • calcium 65 mg

How to Make It

  1. Cook pasta per directions. Drain.

  2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.

  3. Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.