Looking for a pasta dish that’s as luxurious as it is effortless? This Shrimp Penne alla Vodka recipe delivers succulent shrimp, a creamy tomato sauce, and perfectly cooked al dente pasta for a restaurant-worthy meal in just a few steps. With its bold flavors and silky vodka sauce, this recipe is sure to become one of your favorite recipes for weeknight dinners or special occasions.

Shrimp penne alla vodka with basil on a wooden board.

I absolutely love vodka sauce – it’s one of my favorite dishes. If you love vodka sauce, you’ll love my fusilli alla vodka or my chicken parmesan with vodka sauce (don’t forget my panko chicken cutlets for the parm!). Oh, and if you’re looking for a yummy shrimp recipe, then you’ll have to try my shrimp couscous with lemon!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, this minute meal is perfect for busy weeknights.
Restaurant-Quality Flavors: The creamy vodka sauce paired with tender shrimp feels like a special treat at home.
Customizable: Use your favorite short pasta or adjust the heat level with red pepper flakes to make it your own.

Ingredients

Penne Pasta: A short pasta that holds onto the creamy vodka sauce beautifully. Cook according to package instructions for perfect al dente pasta.
Fresh Shrimp: Look for deveined shrimp for convenience, and pat them dry with paper towels to get the best flavor when sautéing.
Tomato Paste: Use double-concentrated tomato paste for a bold, rich tomato mixture.
Vodka: Adds depth to the sauce; don’t worry—the alcohol cooks off in a couple of minutes.
Heavy Cream: Creates the luscious, creamy tomato sauce. For a lighter option, substitute with almond milk or cashew milk.
Extra Virgin Olive Oil: High-quality oil makes a noticeable difference in this pasta sauce.
Garlic: Fresh garlic cloves provide an aromatic base for the tomato mixture.
Kosher Salt & Black Pepper: Essential for seasoning every layer of this dish.
Red Pepper Flakes (Optional): Add a subtle kick to the creamy vodka sauce if desired.

Substitutions

Pasta: Swap penne pasta with fusilli or rigatoni for a fun twist.
Heavy Cream: Use almond milk or cashew milk for a dairy-free creamy sauce.

Additions

Grape Tomatoes: Toss halved grape tomatoes into the pasta sauce for a fresh, sweet burst of flavor.
Crushed Tomatoes: Add a small amount for extra texture and a deeper tomato flavor.

Step by Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Sauteing shrimp for shrimp penne alla vodka.

Sauté the Shrimp: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Season 1 pound fresh shrimp with a pinch of kosher salt and black pepper, then sauté for 1–2 minutes per side until pink and opaque. Remove shrimp with a slotted spoon and set aside.

Making vodka sauce for shrimp penne alla vodka.

Start the Sauce: Reduce the heat to medium, add 1 tablespoon extra virgin olive oil, and sauté 5 minced garlic cloves for about 30 seconds, until fragrant.

Stir in 6 tablespoons tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens in color.

Deglaze the Pan: Pour in 1/4 cup vodka, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes to cook off the alcohol.

Create the Creamy Sauce: Lower the heat to medium-low, then stir in 1 1/2 cups heavy cream, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes (if using). Simmer for 4–5 minutes until the sauce thickens slightly.

Combine the Pasta and Sauce: Add the drained pasta to the sauce and toss to coat. Use some reserved pasta water, a couple of tablespoons at a time, to adjust the sauce consistency.

Add the Shrimp: Return the shrimp to the skillet and stir gently to warm through. For extra richness, stir in 1 tablespoon butter at this stage.

Finish and Serve: Garnish with fresh basil and grated Parmesan cheese if desired. Serve hot.

Shrimp penne alla vodka with basil, zoomed in.

Tips and Notes

Season Shrimp Properly: A sprinkle of kosher salt and black pepper before cooking enhances the flavor of the shrimp.
Save Pasta Water: Reserve a cup of pasta water before draining to adjust the consistency of your finished product.
Cook Shrimp: Sauté shrimp in a hot pan over medium-high heat for 1-2 minutes per side to avoid overcooking.
Deglaze with Vodka: Allow the vodka to simmer for 2-3 minutes to cook off the alcohol and infuse its depth into the tomato mixture.

Shrimp penne alla vodka with basil with a glass of wine in the background.

Serving Suggestions

Wine Pairing: Complement the dish with a crisp glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, to balance the creamy tomato sauce and succulent shrimp.
Appetizer: Begin with burrata crostini drizzled with olive oil and balsamic glaze to whet the appetite.
Side Dish: Serve alongside no-knead focaccia, perfect for sopping up every last drop of the creamy vodka sauce.

Storage and Reheating Instructions

Refrigerator: Store leftover shrimp penne alla vodka in an airtight container for up to 3 days.
Reheating: Reheat in a saucepan over medium-low heat, adding a splash of heavy cream or reserved pasta water to revive the creamy sauce.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!