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Just prepare a trough. It’s better that way.
In a food processor, blitz up the tomatoes until saucy.
Melt the butter in a large skillet over medium high. Add the garlic and the crushed red pepper; bloom 30 seconds.
Add the tomato sauce and bring to a light simmer. Season with salt and pepper. Add the vodka and cream and continue to simmer lightly for 25 minutes.
In the meantime, heat the oil in a medium skillet over medium-high. Season the shrimp with salt and pepper. Add the shrimp and sear on one side for 2 minutes; flip and sear 30 more seconds. Remove from heat.
Boil the pasta in a large pot of salted water until al dente. Drain and pour into the tomato cream sauce. Toss to combine.
Fold shrimp into the pasta and serve with fresh basil leaves. OMG.
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Jen on 12.13.2011
OMG, looks sooo good!!! Thanks for posting