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1
SEE NOTES below.
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Cook pasta in boiling salted water until done (follow package instructions).
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Drain.
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In a large skillet, heat oil or butter over medium heat.
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Cook onion and garlic in oil; stir, cooking until soft.
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Add vodka.
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Simmer until almost all liquid is gone, about 15-20 minutes.
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Add tomatoes, cayenne and herbs.
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Simmer for another 10 minutes.
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Add peeled shrimp and simmer 5 minutes.
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Slowly stir in cream and heat for 3 minutes.
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Add Sea Salt and White Pepper, to taste.
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Serve sauce over pasta with fresh salad and warm, crusty bread.
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Letting this sauce sit awhile will allow the flavors to meld and it to thicken.
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It is actually better the next day!
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I double the recipe except for the cream.
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Be careful not to make the sauce too liquidy.
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Add cream in 1/4 cup increments, to taste.
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Also good over brown rice.
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NOTES
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If you use a cheap vodka, there is more water to it than a little bit better brand and the sauce is not as good.
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If you keep the bottle in the freezer, it should NOT freeze but should remain liquid.
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Rule of thumb for dried herbs versus fresh herbs is 1 to 3.
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You want one third the amount of dried as the amount of fresh that is called for.
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If you dont like cooked tomatoes, then substitute a large can of tomato puree.
