Drunken Shrimp Pasta
Drunken shrimp pasta is a flavorful and indulgent dish that combines succulent shrimp with a rich, tangy, and slightly spicy sauce, usually made with vodka, hence the term “drunken.” The sauce is infused with garlic, onions, and herbs, creating a perfect balance of savory and aromatic flavors. The shrimp is sautéed until perfectly tender and then added to the sauce to absorb the flavors.
The pasta itself is angel hair, which works well with the sauce. The pasta is tossed in the sauce, and it soaks up the rich, boozy flavors while the shrimp adds a sweet, oceanic contrast. A generous sprinkle of fresh parsley or basil, along with a dash of red pepper flakes or lemon zest, finishes the dish, adding a pop of color and a hint of freshness.
The dish is known for its complex, yet approachable flavor profile, making it a popular choice for seafood lovers and pasta enthusiasts alike. It’s perfect for a special dinner or a luxurious weeknight meal! If you like this recipe, try my Garlic and Oil Pasta recipe next!
Why You’ll Love This Drunken Shrimp Pasta Recipe
As long as you like seafood and pasta, you would love drunken shrimp pasta for several reasons:
- Bold Flavor Combination: The dish offers a rich, savory flavor from the shrimp and the sauce, which is heightened by the vodka. The combination of garlic, herbs, and a slight touch of spice from red pepper flakes or lemon zest makes every bite interesting and satisfying.
- Succulent Shrimp: Shrimp is tender and naturally sweet, providing a delightful contrast to the savory sauce. Cooked perfectly, the shrimp absorb the flavors of the sauce, making each bite bursting with juicy goodness.
- Comforting and Indulgent: The creamy and tangy sauce clinging to the pasta makes for a decadent, comforting dish that satisfies cravings for something hearty yet light at the same time. The addition of vodka adds a touch of sophistication and richness without overwhelming the other ingredients.
- Perfect Balance of Textures: The tender shrimp paired with the al dente pasta creates a satisfying contrast. Each forkful combines the pasta with the delicate shrimp and silky sauce, which adds complexity to the dish.
- Versatility: Whether you love seafood, pasta, or both, this dish delivers the best of both worlds. It can be adjusted to personal preferences with a bit of spice, tang, or creaminess to suit different tastes.
- Elevated Yet Easy: It feels special enough for a romantic dinner or a gathering with friends, but it’s surprisingly easy to make. This balance between ease and sophistication is why many would adore it—it’s perfect for both casual and more elegant occasions.
The mix of bold, fresh flavors, tender shrimp, and comforting pasta creates a dish that is deeply satisfying for anyone who enjoys seafood, pasta, or flavorful, savory meals.
Drunken Shrimp Pasta
Ingredients
- 2 lbs colossal shrimp deshelled, deveined, and tail on
- ½ tbsp smoked paprika
- ½ tbsp garlic powder
- 2 tsp cajun seasoning
- 1 tbsp oil
- 2 tbsp unsalted butter
- ½ lb angel hair pasta
- ½ white onion finely diced
- 3 garlic cloves minced
- ½ green bell pepper finely diced
- ½ red bell pepper finely diced
- 2 scallion cut into ¼" pieces
- ½ tbsp salt
- ½ tbsp pepper
- 1 tbsp red pepper flakes
- 2 tbsp tomato paste
- ¼ cup vodka
- ⅔ cup heavy cream
- juice and zest of one lemon
- 1 cup parmesan cheese
- reserved pasta water
- parsley for garnishing
Instructions
- Boil heavily salted water in a large pot. Cook pasta until al dente. This should take 4 minutes. Be sure to drop pasta in the water once the sauce is almost complete, as angel hair cooks very quickly.
- To a bowl, season the shrimp with cajun seasoning, smoked paprika, and garlic powder.
- To a skillet on medium high heat, add in the oil and butter. Once melted add in shrimp and sear on both sides until 90% cooked through. Remove from pan and set aside.
- Lower your heat to medium. Add in bell peppers, onion, and scallion. Sauté until onion is translucent. This should take 2-3 minutes.
- Add in garlic and sauté until fragrant.
- Add in salt, pepper, and red pepper flakes. Stir until black pepper is fragrant.
- Add in tomato paste and cook until burgundy, This should take 2 minutes.
- Follow with vodka and be careful not to burn yourself if a flame arises. Scrape up any bits in the bottom of the pan. Allow the vodka to reduce by half.
- Add in heavy cream and lemon juice. Stir until combined well. Follow with parmesan cheese. Lower heat to a simmer.
- Add shrimp back into sauce and follow with angel hair straight from the boiling water. Mix well and add in any pasta water to achieve desired consistency of the sauce.
- Garnish with parsley and lemon zest. Serve immediately. Enjoy.
