Seafood pasta in Vodka Sauce. Garlic Cream Sauce Seafood Pasta Recipes. Rachael's Seafood Stuffed Shells with Vodka SauceRachael Ray Show. I browned the sausage separately and then added it to the sauce.
Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp. Typically pasta alla vodka is made with penne pasta. This Perfect Seafood pasta in Vodka Sauce using 12 simple ingredients and 3 simple steps. This is guide how achieve delicious meal.
Ingredients of Seafood pasta in Vodka Sauce
- It’s 1 of Olive oil.
- It’s 3 clove of Garlic, minced.
- Prepare 2 medium of Shallots, chopped.
- You need 1 1/2 cup of Vodka.
- You need 2 cup of Chicken stock.
- It’s 2 cup of Tomatoes, chopped.
- It’s 1 tsp of Sugar.
- You need 1 packages of Cooked mixed seafood, thawed and rinsed.
- It’s 1 of Salt, to taste.
- It’s 1 of Pepper, to taste.
- It’s 1/2 cup of Heavy cream.
- It’s 1/2 cup of Fresh basil, chopped.
For this version we are adding in some fresh shrimp, to make the dish more of a main course, and using fettuccine pasta. We've also added a touch of lemon zest because it works with so well with shrimp, and along with the vodka helps brighten this. Add the vodka sauce, all the seafood and a few tablespoons of the pasta water/stock and toss together. Add more stock, if necessary, to get the desired consistency of your sauce.
Seafood pasta in Vodka Sauce instructions
- On medium heat, heat oil. Saute garlic and shallots..
- Add vodka, let reduce to half. Add tomatoes, sugar and chicken stock. Bring to boil, add seafood then simmer..
- Add cream, simmer for 1 minute, remove from heat. Add basil and salt and pepper to taste..
Add additional salt and freshly ground pepper, if needed. A tomato paste-heavy vodka sauce has wonderful fruity depth that, to me, gives the sauce part of its signature flavor. Pasta with vodka sauce is undeniably delicious, but does it make sense? To put vodka in a pan with tomatoes and cream in the first place, especially As it turns out, the reasons against adding vodka to sauce actually provide clues as to why it can be a big benefit. This article from Fine Cooking helps.