Mama’s Vodka Shrimp

SEE NOTES below.

Cook pasta in boiling salted water until done (follow package instructions). Drain.

In a large skillet, heat oil or butter over medium heat. Cook onion and garlic in oil; stir, cooking until soft.

Add vodka. Simmer until almost all liquid is gone, about 15-20 minutes.

Add tomatoes, cayenne and herbs. Simmer for another 10 minutes.

Add peeled shrimp and simmer 5 minutes.

Slowly stir in cream and heat for 3 minutes.

Add Sea Salt and White Pepper, to taste.

Serve sauce over pasta with fresh salad and warm, crusty bread.

Letting this sauce sit awhile will allow the flavors to meld and it to thicken. It is actually better the next day!

I double the recipe except for the cream. Be careful not to make the sauce too liquidy. Add cream in 1/4 cup increments, to taste.

Also good over brown rice.

NOTES –

If you use a cheap vodka, there is more water to it than a little bit better brand and the sauce is not as good. If you keep the bottle in the freezer, it should NOT freeze but should remain liquid.

Rule of thumb for dried herbs versus fresh herbs is 1 to 3. You want one third the amount of dried as the amount of fresh that is called for.

If you don’t like cooked tomatoes, then substitute a large can of tomato puree.