Shrimp Vodka Pasta

Photo: José Picayo

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

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 427
  • Fat: 12.6g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.6g
  • Carbohydrate: 60.1g
  • Fiber: 2.4g
  • Cholesterol: 184mg
  • Iron: 2.2mg
  • Sodium: 632mg
  • Calcium: 65mg

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

Preparation

  1. 1. Cook pasta per directions. Drain.
  2. 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. 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.
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