Guest Post: Shrimp in Vodka Cream Sauce

TFIG!

We are closing on our house today! I’ll have to post details on how I like the house as soon as I get a chance! It’s going to be a long weekend of unpacking and getting settled, because Monday… is a work day! First day on the job as a renal dietitian! 😀

But today, the beautiful and intelligent Georgie of Ask Georgie is sharing a delicious recipe! I know I can’t wait to give this one a try!! Georgie is a Registered Dietitian and bulldog owner — we have lots in common! Unlike myself, Georgie is the ultimate calorie cutter in the kitchen…without sacrificing taste. My favorite recipe of Georgie’s (so far) has been her Faux Fried Calamari. We make this stuff ALL THE TIME!! So, without further adieu…Georgie!

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Shrimp in Vodka Cream Sauce

1 teaspoon olive oil
1 large shallot, minced
1 garlic clove, minced
½ cup vodka OR ½ cup broth
1 (14-ounce) can diced tomatoes, drained well
1 tablespoon minced fresh basil
1/8 to ¼ teaspoon red pepper flakes (optional)
¾ cup fat free half and half
1½ teaspoons cornstarch
¼ teaspoon baking soda
Salt and pepper to taste
1 pound large shrimp, peeled and deveined

Directions:

  1. Place a medium pot of water over high heat. (This will be used to boil the shrimp in step 5.)
  2. Heat a large nonstick skillet over medium heat. When hot, add oil, shallot and garlic and cook 2 minutes to soften.
  3. Add vodka or broth to skillet and raise heat to bring to a boil. Boil 2 to 4 minutes or until reduced by about half. Stir in tomatoes, basil and hot pepper flakes and reduce heat to medium.
  4. In a small bowl, whisk together half and half, cornstarch and baking soda until smooth. Whisk mixture into sauce, and cook 3 to 4 minutes, until slightly thickened. Season with salt and pepper to taste and turn heat to very low to keep warm.
  5. Add shrimp to boiling water for 5 to 7 minutes or until opaque. Drain and pat with paper towels to remove excess moisture. Toss shrimp with vodka sauce and serve.

Makes 2 servings.

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Doesn’t that sound divine?! Mmmm!

Question: When making pasta sauces, do you typically purchase prepared sauces or opt for the homemade stuff? 🙂

Have a wonderful weekend,

Share With Your Friends!

12 Comments

  1. July 30, 2010 / 5:21 am

    Vodka cream sauce is to die for! Love it. I tend to make my own sauces. Occasionally I’ll buy jarred marinara though. But pesto, alfredo, tomato sauce in the summer, and all the rest get made in the house!

  2. July 30, 2010 / 6:43 am

    Excited to hear about the new house. Hope you have a good and productive weekend :). Unpacking is no fun.

    Shrimp look really yummy!

  3. July 30, 2010 / 6:56 am

    Mmm…looks good! I usually stick with jarred sauce when I make pasta. I would love to make my own sauce but I haven’t figured out how to do that yet without using onions or garlic, both of which I dislike.

  4. July 30, 2010 / 9:01 am

    Great guest post! Vodka cream sauce is one of my favorites. When tomatoes are under $1 a pound I always make my own sauce – usually takes a couple days and lots of tweaking depending on how sweet or tart the tomatoes are, but in a pinch, I’ll use canned. 😀

    Good luck with the house closing today Nicole!

  5. July 30, 2010 / 10:27 am

    Good luck with the house closing today!

    I absolutely love penne vodka – and this sauce sounds delicious!

    I typically make my own marinara sauce as I haven’t found a jarred one I particularly like…

  6. July 30, 2010 / 5:15 pm

    This recipe looks great. My hubby is from Jersey, so whenever possible we do homemade sauce. But, in a hurry, we use the jars.

    Congrats on the new house. Where did you move too? Good luck on your first day.

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