Creamy Vodka Sauce Shrimp

Ingredients

• 1 tbsp olive oil (about 1 tbsp for the tomato paste)
• 450 g shrimp
• 48 g shallot (about 48 g)
• 12 g garlic (12 g)
• 2 tbsp butter
• 0.333 cup Parmesan
• 2 tbsp tomato paste
• 0.5 cup heavy cream
• 0.25 cup chicken stock (Use up to 1/2 cup total, adding more as needed to loosen the sauce; water and chicken bouillon are also suggested as an alternative.)
• salt (a pinch, to taste)
• black pepper (to taste)
• chili flakes (a pinch)
• rice (for serving)

Steps

1. 1

   Melt the butter in a pan over medium to medium-high heat.

2. 2

   Add the shallot, garlic, and chili flakes. Mix well and cook until fragrant.

3. 3

   Add the shrimp and cook for 2–3 minutes, tossing until pink. Season with salt and black pepper; it does not need to be fully cooked yet.

4. 4

   Remove the shrimp from the pan.

5. 5

   Add about 1 tablespoon olive oil to the pan, then add the tomato paste.

6. 6

   Sauté the tomato paste for 1–2 minutes.

7. 7

   Pour in the heavy cream.

8. 8

   Add the Parmesan and chicken stock. Use more stock as needed to loosen the sauce; water and chicken bouillon are offered as an alternative.

9. 9

   Return the shrimp to the pan and simmer over medium-low heat for a few minutes, until the shrimp is cooked through and the sauce is slightly thickened.

10. 10

    Serve with rice.

Notes

The title calls this vodka sauce shrimp, but the supplied ingredient list and instructions contain no vodka. The source gives chicken stock as 1/4–1/2 cup; the ingredient quantity records the minimum and the note preserves the range. Rice is suggested for serving but no amount is specified.

Nutrition per serving

• dinner
• main
• seafood
• shrimp
• creamy
• stovetop
• quick meal