Time
prep 0:30
total 0:45
Ingredients
| 12 | shrimp, cleaned, peeled and deveined | | Olive oil | | 3/4 cup | vodka | | 5 cloves | garlic, minced | | 2 | shallots, finely chopped | | 1/4 cup | chopped sun-dried tomatoes | | 1/2 pint | heavy cream | | 1/2 tsp. | cornstarch | | 3/4 tsp. | cayenne | | Salt and pepper, to taste | | Italian flat-leaf parsley, chopped, for garnish | | Angel hair pasta, prepared according to pkg. instructions |
2 Recipe Reviews
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3/4 CUPS OF GARLIC????
DOESN'T SOUND RIGHT.
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Oops! I meant 3/4 cup vodka. I'll edit the recipe to make sure it's right. Thanks for pointing that out...
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Instructions
Remove the shells from the shrimp and place in a small stock pot. Fill with enough water to cover shells and heat pan to boil; once boiling lower heat to simmer. Season with salt, pepper and 1 clove garlic. Let simmer for 1/2 hour; strain and reserve liquid and discard shells.
Saute shrimp in a light amount of olive oil on medium-high heat for about 3 minutes per side, until nearly done. Add vodka and light on fire. Once flame extinguishes itself the shrimp will be ready; remove from pan.
Add a small amount of olive oil to the pan with shrimp and vodka remains, and saute the garlic, shallots and sun-dried tomatoes until shallots are nearly translucent. Add heavy cream, 3/4 cup shrimp broth and cornstarch; mix well. Heat sauce until thickened to appropriate consistency and remove from heat.
Plate the angel hair, ladel the sauce over the pasta, add the shrimp on top and garnish with parsley.
Author's Comments
This makes two large servings or 4 small servings for a multi-course dinner.
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