Shrimp Pasta Alla Vodka

Ingredients

• 12 ounces fettuccine pasta
• Salt
• 2 tablespoons butter
• 1 1/2 cups finely chopped onion
• 4 cloves garlic, minced, about 4 teaspoons
• 1/4 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes
• 1/4 cup vodka
• 6 tablespoons heavy whipping cream
• 1 teaspoon lemon zest
• 1 pound peeled, deveined raw shrimp
• 3 tablespoons chopped fresh parsley
• Freshly ground black pepper

Directions

1. Set a large pot of water over high heat for the pasta, seasoning it with 1 Tbsp salt for every 2 quarts of water.
2. In a large, heavy-bottomed pot, melt the butter over medium high heat. Add the onion and cook, stirring now and then, for 5 to 7 minutes, until it has picked up a little color.
3. Turn the heat down to medium. Stir in the garlic and red pepper flakes, and cook for 1 minute more.
4. Add the crushed tomatoes to the onion mixture. Stir in the vodka, cream, and lemon zest, then raise the heat until the sauce begins to simmer. Reduce the heat again so it stays at a gentle simmer.
5. Once the sauce is simmering, add the pasta to the boiling salted water. It should be ready in 10 minutes.
6. After the sauce has simmered for 5 minutes, when the pasta is about halfway cooked, taste it and season with salt as needed, probably about 1 teaspoon. Stir the raw peeled and deveined shrimp into the sauce.
7. Cook until the shrimp are just cooked through, about 5 minutes, then take the pot off the heat.
8. When the pasta is done and al dente, drain it and add it to the tomato vodka sauce with the shrimp.
9. Finish with parsley and freshly ground black pepper before serving.