Linguine In Vodka Sauce With Shrimp and Asparagus
This recipe creates a vibrant Linguine dish featuring succulent shrimp and tender asparagus in a creamy, savory vodka sauce. It's an elegant yet approachable meal, balancing the richness of the sauce with fresh ingredients and aromatic herbs, perfect for a satisfying dinner.
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Large Skillet or Sauté Pan For preparing the sauce and cooking shrimp/asparagus
- 1 Chef's knife For chopping garlic, tomatoes, asparagus, and herbs
- 1 Cutting Board
- 1 Pasta Tongs For transferring and tossing pasta
Ingredients
Main
- 1/2 pound linguine
- 1 teaspoon butter
- 2 cloves garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 ounces pounds Roma tomatoes chopped or 28 can
- 1/4 cup vodka
- 1/4 cup heavy cream or half and half
- 1/2 cup ricotta cheese
- 12 spears of asparagus chopped into thirds
- 1 pound shrimp peeled and deveined
- 1 bunch basil and/or thyme chopped
- black pepper
- shaved Parmigiano Reggiano cheese
Instructions
- Prepare all ingredients: chop garlic, dice Roma tomatoes (if using fresh), chop asparagus into thirds, and peel/devein shrimp. Chop fresh basil and/or thyme.
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, then drain, reserving about 1 cup of the pasta water.
- While the pasta cooks, melt 1 teaspoon of butter in a large skillet or sauté pan over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
- Stir in the chopped Roma tomatoes (or canned crushed tomatoes) and simmer for 5-7 minutes, allowing the flavors to meld.
- Carefully add the 1/4 cup of vodka to the tomato mixture. Bring to a vigorous simmer and cook for 2-3 minutes to allow the alcohol to cook off and the sauce to reduce slightly.
- Reduce the heat to low. Stir in the 1/4 cup heavy cream and 1/2 cup ricotta cheese until the sauce is smooth and creamy. Season lightly with black pepper.
- Add the chopped asparagus and peeled shrimp to the sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the asparagus is tender-crisp.
- Add the cooked linguine directly to the skillet with the sauce. Toss well to combine, adding a splash of the reserved pasta water as needed to achieve a desired consistency, ensuring the sauce coats the pasta beautifully.
- Stir in the fresh chopped basil and/or thyme. Taste and adjust seasoning with additional black pepper if desired.
- Serve immediately, garnished generously with shaved Parmigiano Reggiano cheese.
Notes
Achieve a truly luscious vodka sauce by ensuring the vodka reduces properly, intensifying its flavor without alcohol harshness. When adding the heavy cream and especially the ricotta, keep the heat moderate and stir continuously to prevent curdling and create a smooth emulsion. For the best texture, avoid overcooking the shrimp; they should just turn pink and opaque. Add them towards the end of the sauce cooking. Similarly, asparagus benefits from being tender-crisp. Use fresh, ripe Roma tomatoes for a brighter flavor, or a high-quality canned crushed tomato if fresh are out of season. Always reserve some pasta water to adjust the sauce consistency, helping it cling beautifully to the linguine. Finish with plenty of fresh herbs and a generous grating of Parmigiano Reggiano.