Drunken Shrimp Pasta also known as Pasta alla Vodka, formally known as Pink Sauce Pasta or what I’d better like to call Drunken Pasta. But instead of using vodka, I’m using wine because we’re a wine household here and I use what I have on hand.
If you’ve been following me for a while you know I’m a sucker for cute shaped pasta, if not, then welcome to the land of cute shaped pasta. Mafaldine pasta are flat noodles with ruffled edges and is perfect for clinging to this velvety sauce. I usually stock up on this pasta from Amazon and use it to make skillet lasagna or lasagna soup with it because it’s like little ribbons of lasagna noodles. They’re so cute!
Drunken Shrimp Pasta is velvety and delicious with very little use of ingredients. I always have a can of tomato sauce in my pantry for just this occasion. This sauce makes the loveliest hue of pink with the wine, tomato, and cream. Hence why it’s known as pink sauce to some.
When cooking with wine I always use wine that I want to drink because you can pour a little in your pasta and a little bit in your glass. It’s a win-win. I used a Chardonnay in this recipe.
Always save a little bit of your pasta water for adding into your sauce at the end. It makes it velvety from the pasta starch and it’s the perfect way to save a sauce from getting too thick.
Now time to pour yourself a glass of wine and make some pink sauce!
Wine Pairing Recommendation: Drink what you cook with, in my case a Chardonnay.
Drunken Shrimp Pasta
Ingredients
- 1 pound Mafaldine Pasta
- 2 tablespoons Olive Oil
- 1/2 pound Large Raw Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 1 Cup Dry White Wine
- 1 can {15 Ounces} Tomato Sauce
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes, optional
- 1/2 teaspoon Kosher Salt
- 1 cup Grated Parmesan Cheese
- Fresh Parsley, chopped for garnish
Directions
- Step 1 Bring a large pot full of water to a rolling boil. Salt water and add pasta, cook for 8 minutes to al dente. Before draining the pasta save a cup of pasta water for your sauce. Drain pasta well and set aside.
- Step 2 In a large skillet over medium heat, heat olive oil and add shrimp. Cook 2 minutes per side until shrimp is pink and tender. Remove shrimp with tongs to a plate and add minced garlic to the pan. Stir garlic for 30 seconds until fragrant and slightly cooked.
- Step 3 Pour in white wine and stir. Bring to a boil and cook for 3 minutes. Add tomato sauce and stir.
- Step 4 Reduce heat to low and stir in cream. Simmer for a few minutes until thickened and season sauce with a pinch of red pepper flakes and kosher salt.
- Step 5 Add cooked pasta to the sauce, tossing to combine. Add a little bit of the reserved pasta water if the sauce is too thick. Add shrimp back to the pan and toss. Sprinkle in parmesan cheese and toss together. Serve and garnish with chopped parsley. Enjoy!
Savor and Enjoy!
In step 3 of your directions, you say to add tomato puree but there is non in the ingredient list. Your have tomato sauce in the ingredient list. When is this added?
Hi Diane, Thanks for catching that. It’s meant to say “tomato sauce”, like in the ingredient list. It has been fixed. Cheers!
My family and I loved this recipe. Couldn’t find the pasta mentioned but substituted Colavita’s “Radiators” and it worked out great. Used 1/2 cup of vodka instead of wine. Great flavor overall and not too spicy. Will definitely be making this again!
Love Radiator pasta! Anything with the little ruffles is perfect for this sauce. So glad you and your family enjoyed, cheers!
Made this last evening and my husband and I both loved the flavor. I thought the sauce was a little “soupy” however. Next time I might reduce the amount of wine and heavy cream.