Did someone say vodka? We sure did! Did you know that vodka helps provide a cohesive texture to this sauce combining the creaminess with the tomato base? Vodka has been used in making sauces for years because it also does not impart flavors that may not be wanted in your sauce. Bon Appetit!

Shrimp Penne alla Vodka

Heat olive oil and butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 to 4 minutes or until softened, stirring occasionally. Add 1/4 teaspoon crushed red pepper; cook 1 minute.

Remove skillet from heat. Stir in tomato passata and vodka. Return skillet to heat; cook 5 to 7 minutes or until reduced by one-fourth, stirring occasionally. Stir in tomato paste, salt and black pepper. Reduce heat to low. Simmer, uncovered, 15 minutes until reduced by about half, stirring occasionally.

Cook pasta according to package directions; drain and set aside.

Stir heavy cream into tomato mixture. Pat shrimp dry with paper towels, add shrimp to sauce. Cook 2 to 3 minutes or until shrimp reach 145 degrees. Stir in 2 tablespoons Parmesan cheese and cooked pasta. Cook 2 to 3 minutes or until heated through, stirring occasionally. Garnish with basil and additional Parmesan cheese and crushed red pepper, if desired.