The BEST Vodka Pasta

Vodka pasta has my heart. Okay, fine, not my whole heart—but half of it. There’s just something making vodka pasta on a Friday night in, with a glass of something sweet, Maxwell playing on surround-sound, with a vanilla candle melting. My type of vibe, eh! This dish is so good for a family pasta night, or a delicious calorie-filled meal prep.

Ingredients 

• Pasta noodle of choice (rigatoni or penne, please & thank you!)

• ¼ cup olive oil

• diced garlic

• ½ cup heavy cream

• ½ block of cream cheese

• protein of choice (I like grilled shrimp)

• smoked paprika, cayenne pepper & cilantro seasoning for shrimp

• chili flakes

• sliced parmesan

• cup of pasta water (IYKYK)

Vodka Sauce Recommendations

• Rao’s Homemade Vodka Sauce

  Rao’s has a premium taste. This vodka sauce has a rich blend of Italian tomatoes, Parmigiano Reggiano and Pecorino Romano cheeses.

• Bertolli’s Vodka Sauce

  Bertolli’s is tempered with notes of fresh cream and tomatoes, and a subtle splash of Vodka.

Directions

1. Boil a large pot of water. Add a slice of butter. Cook your desired pasta noodle for the allotted time, (referring to your pasta cooking instructions). When draining your noodles, save about a cup of your pasta water.

2. In a separate large pan, add your cup of olive oil and minced garlic. After your pan is nice and heated, add your seasoned shrimp and cook until completely done.

3. Pour in your vodka sauce. Homemade is best, but you can’t go wrong with the ones I recommended above. Reduce the heat of the pan, so it is on low heat/simmer. Next, pour in your heavy cream.

4. Add your noodles to the pan. Mix with a large cooking spoon, to combine the sauce with the noodles and shrimp. Add in your pasta water to thicken your sauce.

5. Place your block of cream cheese in the middle of the pan. Top off the pan with shredded/sliced parmesan.

6. Place the lid over your pan, and allow your pasta to simmer for fifteen to twenty minutes. Then you’re ready to enjoy! Bon Appétit.