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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Scallops in a Spicy Vodka Sauce Recipe

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This recipe for Shrimp and Scallops in a Spicy Vodka Sauce is from Recipes With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
4 cloves garlic, minced
1/2 cup vodka
1 14oz can crushed tomatoes
1/2 cup heavy cream
1/4 tsp red pepper flakes
1 tbsp sugar
2 tbsp fresh parsley, chopped + more for garnish
2 tbsp basil, chiffonade
1/2 lb jumbo or bay scallops
1/2 lb shrimp, peeled and deveined
1 lb linguine
Salt and pepper (to taste)
Parmesan cheese
Directions:
Directions:
Cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions.
While the pasta is cooking heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 1 minute). Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, sugar, fresh basil, fresh parsley, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
This is another tried and true Paula Deen recipe that has been slightly adapted. If you don't have access to jumbo scallops you can use bay scallops.

 

 

 

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