This festive, busy time of year deserves a special dinner, but one that only takes minutes to make. Plump shrimp cooked in a vodka tomato sauce is a holiday tradition for many Italian families and is quick and easy to prepare.
Along with this festive pasta dish, serve a crisp and colorful radicchio and romaine salad with your favorite bottled dressing.
Helpful Hints:
Any type of long cut pasta can be used.
Dried linguine can be used instead of fresh. Cook it according to package instructions.
Italian Shrimp And Vodka Linguine
Yield 2 servings. Recipes by Linda Gassenheimer
1 tablespoon olive oil
1 cup sliced red onion
4 anchovy fillets
2 medium garlic cloves, crushed
1/4 cup vodka
1 cup canned diced tomatoes
3/4 pound shelled shrimp
2 tablespoons heavy cream
Salt, freshly ground black pepper
1/4 pound fresh linguine
Place a pot filled with 4 to 5 quarts of water on to boil. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add onion, anchovies and garlic. Saute until onion is transparent, about 5 minutes. Raise the heat to high and add vodka. Reduce liquid by half, about 1 minute. Reduce the heat to medium. Add the tomatoes. Cover with a lid and cook gently without boiling, 2 minutes. Add the shrimp, cover and cook, 3 more minutes or until they turn pink. Add the cream, stir and add salt and pepper to taste. Spoon into large serving bowl. Place linguine in boiling water and boil 2 minutes or according to package instructions if using dried pasta. Drain and toss with sauce.
Per serving: 588 calories (23% from fat), 15 g fat (5 g saturated, 5.2 g monounsaturated), 300 mg cholesterol, 45.9 g protein, 52.5 g carbohydrates, 5.1 g fiber, 518 mg sodium.
