Spiked Shrimp Pasta

30 Aug

Life has so many funny coincidences if you are looking for them.  Last Sunday, I prepared and photographed a Spiked Shrimp Pasta dish {read:  Vodka Sauce} to blog about this week and then I rolled in to my Monday yoga class and the instructor cued us something to the tune of, “Open your hips like you’re opening a jar of Vodka Sauce.”  That was a new cue for me and I’ve been practicing for ~13 years.

So, other than enough willpower to not pour yourself a drink {too many drinks?} while preparing this dish, this recipe does not require any special skills or hip opening to be successful.

{Gina’s Take}

This recipe, adapted from Fitness Magazine’s Sept 2014 issue,  is really a snap and given that it’s a busy 3 day weekend in the US, it’s a good meal to prepare in a hurry so you can soak up the last of the summer activities and not waste time in the kitchen.

The best part about this recipe is that it doesn’t require anything special – just prep, pour, flip, stir, and serve.

 {Pretty Little Tip}

A quick work around if you have plain pasta sauce on hand (vs. the spicy) – just dial it up with a dash of crushed red pepper to suit your taste.  We also like a dash of grated Parmesan on ours.



Spiked Shrimp Pasta


  • 1 9oz package of fresh pasta (linguine, spaghetti, or angel hair all work great)
  • 1 Tbsp extra virgin olive oil
  • 3/4 - 1lb large shrimp, peeled and deveined
  • Salt and Pepper to taste
  • 1/2 Tbsp minced garlic
  • 1/4 cup of vodka
  • 1 1/2 cups spicy marinara sauce
  • 1/4 cup of basil leaves, chopped or cut in to ribbons


  1. Cook pasta according to the directions on the package, drain, and set aside.
  2. Next, in a medium sized skillet large enough to hold a single layer of the shrimp, heat olive oil over medium high heat, coating the bottom of the pan. Once the oil has been warmed, add the shrimp and season with salt and pepper. Cook shrimp for 1 minute on the first side, then flip.
  3. Next, add the garlic to the pan and cook the shrimp for another minute until fully cooked, then remove, setting the shrimp aside on a plate.
  4. Then, add the vodka and spicy marinara sauce to the pan, heating until the sauce simmers.
  5. Once the sauce is simmering, lower the heat to low, add the drained pasta and shrimp, and fully incorporate them with the vodka sauce, and allow to heat for about 1 minute. If the sauce is too thick - add a tablespoon or two of water to thin.
  6. Sprinkle the shrimp and pasta mixture with basil and serve.

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