Shrimp Linguini with Vodka Cream Sauce by DomesticDiva Recipe

Ingredients

2 tbsp. Old Bay Seasoning
1 lb. shrimp, fresh or frozen, thawed, peeled,deveined, tail off (35-40 shrimp)
pasta for 4 (your choice of pasta)
1 tbsp. olive oil
1 tbsp butter
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp flour
1/2 cup vodka
1 cup chicken stock
1 8 oz. can tomatoe sauce
salt and pepper
2 tbsp dried parsley, or 4 tbsp. chopped fresh parsley
1/2 cup heavy (whipping) cream
grated parmesan cheese, fresh, if possible

Preparation

Step 1

to cook the shrimp, bring some water to a boil, add the old bay seasoning, and cook the shrimp until they turn pink. This will only take a few minutes, so don't run off to do anything else. When they are pink, take the pot off the heat, drain off the water, and let them sit in the pot to keep warm. Some of the seasoning will cling to the shrimp, and that's fine.

In a larger pot, heat water for pasta, add salt and a little olive oil to the water, and cook the pasta according to the package directions. This should take about 20 minutes, so during this time you can get the stuff ready for the sauce. Test the pasta, when done drain out the water. Stir the pasta, and if sticky, drizzle a little bit of olive oil over it.

Heat the butter and olive oil in skillet, and add the onion. Saute` for 5 minutes or so until the onion is soft. and add the garlic. After another minute or two, sprinkle the flour over the skillet contents and cook the flour for a few minutes.

Add the vodka to the skillet, scraping up any browned bits that might be clinging to the skillet. Add the chicken stock, parsley, and tomato sauce, and bring to a simmer. After five minutes, add the cream, taste the sauce and add salt and pepper to your taste.

Add a cup of sauce to the pasta and stir it in. Put the pasta on the plate, cover with shrimp, add the sauce and garnish with parmesan cheese.