I posted this recipe last year, and thought it was time for a re-make. I’ve been thinking about revising it, to give both more flavor, and more color. My husband was my taste-tester tonight, and thought this was absolutely delicious! I cut the sour cream, and added some heavy cream. This really gave a much better balance, and a “creamier” flavor. I added some fire-roasted tomatoes – which have become a favorite of mine. They added a much richer tomato flavor. I also added some mushrooms, and spinach. Then for a final touch, added some oven-roasted shrimp skewers. Grilled would be amazing as well (but it’s raining today~). Grilled chicken would be just as good in this dish, or it would be perfect as a vegetarian dish without the shrimp or chicken!

Here’s the recipe: (serves 4)

1 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp pepper
1 – 15 oz can crushed tomatoes
1 – 15 oz can fire roasted diced tomatoes
1/4 tsp crushed red pepper seeds
1/2 c vodka
1/2 c sour cream (not lite or low fat – use the real thing!)
1/2 c heavy cream
1 – 16 oz pkg penne pasta
8 oz sliced fresh mushrooms
4-6 oz fresh baby spinach
1 lb fresh or frozen (thawed) shrimp (raw or cooked, skewered, drizzled with olive oil, salt, and pepper). 20-30 count size is best
leftover pasta water

Prepare your shrimp on 4 skewers. Drizzle with olive oil, salt, and pepper. Grill or oven roast for 8-10 min. Set aside.

Set a pot of water to boil while you make the sauce.  Then add the penne pasta, and boil for 10 min. Drain, but reserve the pasta water.

Saute butter, olive oil, onion, and garlic until translucent.

Add the mushrooms, and saute for a few minutes over med-low heat.

Add tomatoes, salt, pepper, and crushed red pepper seeds.  (1/4 tsp will make a very “mild” sauce, so adjust this to your taste!!)  Simmer for about 10 min.

Then add the vodka, and simmer for another 10 min.

Turn heat to low, and add sour cream and heavy cream.  Stir until blended.

Add the drained pasta and combine with the sauce. 

Add the spinach. Don’t worry, this will cook down! Toss to combine. Top with about 1 cup of the reserved pasta water, to thin out the sauce a bit. This will also help to wilt the spinach. Stir til coated.

It’s already looking amazing!

Serve in individual pasta bowls, and top with the shrimp skewers, and a little parmesan cheese. Enjoy with your favorite salad and Italian bread. Sooo good!