Pink Shrimp Pasta
Creamy vodka sauce and tender shrimp come together for a quick and easy 20-minute dinner.
Servings 8 servings
Calories 260kcal
Equipment
- 1 Large skillet
- 1 large stockpot
Ingredients
- 12 oz pasta
- 1 tablespoon butter
- ½ yellow onion sliced
- ¼ teaspoon red pepper flakes
- 1 pound *raw shrimp peeled & deveined
- 25 ounce jar vodka sauce
- ¼ cup heavy whipping cream
- ½ cup pasta water
- Parmesan and minced parsley for topping optional
Instructions
- Place a large pot over high, season with salt and cook pasta to al dente. Drain well, saving ½ cup of pasta water.
- While the pasta is cooking, place a large skillet over medium heat, add butter, sliced onions and red pepper flakes. Saute for 4-5 minutes until the onions soften. Add the vodka sauce and warm through.
- Next add the raw shrimp directly to the sauce. Simmer 3–5 minutes until pink and cooked through, remove from heat.
- Toss in pasta and stir to coat. Be sure to mix it together well. Add the heavy whipping cream and about ¼ cup pasta water. Again toss and coat the pasta. You want the pasta plenty saucy!
- Top with Parmesan and minced parsley. Serve and enjoy!
Notes
*I got a great price and used extra large shrimp for this recipe. I recommend it for this recipe, but of course use what you can afford.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 759mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg
