Ingredients
2 Tbsp. olive oil
1 large onion, thinly sliced
2 cloves garlic , minced
1 Tbsp. oregano, minced
1 Tbsp. thyme, minced
2 Tbsp. basil, chopped
4 large tomatoes, finely chopped
½ cup vodka
1 cup heavy cream
1 lb. shrimp, (35 to 40 per lb) peeled and deveined, or pre-cooked cocktail shrimp, thawed and peeled
salt, to taste
freshly ground black pepper , to taste
1 lb. dried penne, cooked according to the package instructions, drained, rinsed, covered, and kept warm
Preparation
Heat the olive oil in a large pot over medium heat.
Add the onion and cook, stirring often for about 3 minutes or until soft and translucent.
Add the garlic, oregano, thyme, and basil; stir for 30 seconds.
Add the tomatoes, stir well, and cook for 10 minutes, or until the tomatoes have broken down and most of the liquid has evaporated.
Remove the pan from the heat and add the vodka.
By removing the pan from the heat, you reduce the chance that the alcohol will flame up. If the vodka does flame, simply place the lid over the pan to put out the flame.
Stir until the vodka is well incorporated with the tomato mixture.
Place the pan back over medium heat and add the cream.
When the sauce comes to a simmer, add the raw shrimp, and cook, stirring constantly for about 2 minutes or until pink and firm.
If using precooked shrimp, simply allow them to heat through.
Add cooked pasta to the sauce.
Season with salt and pepper.
