Difficulty Level: Easy
Total Time: 45 minutes
Serving Size: 2-4 servings
Ingredients:
Vodka Sauce:
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
Rigatoni Gamberi:
1/2 lb. Rigatoni or other short cut pasta
1/3 lb. raw shrimp, tails removed
1 bunch broccolini, stems & leaves removed
1 cup vodka sauce
1/3 cup whole milk mozzarella, shredded
Juice of 1/2 lemon
4 tbsp. extra virgin olive oil
1 tbsp. Italian parsley, finely chopped
Salt & pepper to taste
Directions:
Vodka Sauce:
Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Rigatoni Gamberi:
Heat 2 tbsp. olive oil in a sauté pan over medium heat. Add the shrimp along with the juice of 1/2 lemon, salt and pepper and sauté until the shrimp is fully cooked. Place the cooked shrimp on a plate and set aside.
In the same pan, heat 2 tbsp. olive oil and sauté the broccolini until fully cooked. Add to the plate with the shrimp and set aside.
Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it’s al dente. Reserve 3/4 cup pasta water.
Strain the pasta and add to a large sauté pan over medium heat along with the vodka sauce, shrimp, broccolini and 1/4 cup pasta water. Toss over high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Top with shredded mozzarella and let sit over low heat until it begins to melt.
Plate and top with chopped parsley and serve!