Linguine with vodka sauce is a lovely Italian tradition
By Linda Gassenheimer
Published: Tuesday, Dec. 28, 2010
Fresh pasta with shrimp and a vodka-flavored sauce is a traditional Italian dinner.
"When we were small, my mother would gather all my sisters and brothers into the kitchen to help make fresh pasta," an Italian cooking student of mine once recalled. "It was always served with shellfish and a vodka sauce."
Lucky for us we can enjoy this dish with fresh pasta available in our supermarkets.
Complete the meal with a salad made by tossing 4 cups washed, ready-to-eat Italian-style salad with 2 tablespoons reduced-fat oil-and-vinegar dressing.
Linguine with Vodka Sauce
- 2 teaspoons olive oil
- 1 cup frozen diced or chopped onion
- 1 teaspoon minced garlic
- 1/2 cup vodka
- 1 large, ripe tomato or 3 plum tomatoes, cut into 1-inch pieces
- 1/2 cup clam juice
- 3/4 pound shrimp, shelled and deveined
- 1 teaspoon cornstarch
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 cup basil leaves torn into small pieces
- 1/4 pound fresh linguine
- 2 tablespoons freshly grated Parmesan cheese
Place a large saucepan filled with 4 to 5 quarts of water on to boil. Heat the oil in a nonstick skillet over medium-high heat. Add the onions and saute for 1 minute. Add the garlic and saute for another minute. Add the vodka, raise heat and reduce by half, which will take about 2 minutes. Add the tomato and clam juice. Cover and cook gently without boiling for 1 minute.
Add the shrimp and cook, covered, for 1 minute. Mix the cornstarch with the cream and add to the skillet. Stir and cook for 1 to 2 minutes to thicken the sauce. Season with salt and pepper. Spoon into a large serving bowl and add the basil. Place the linguine in boiling water and boil for 2 minutes. Strain and toss with the sauce. Sprinkle with cheese.
Makes 2 servings.
Nutrition information per serving: 666 calories, 16 grams fat (6 grams saturated), 282 milligrams cholesterol, 47 grams protein, 59 grams carbohydrates, 5 grams dietary fiber, 627 milligrams sodium.
This meal contains 693 calories per serving with 22 percent of calories from fat.
- Fresh diced or chopped onion found in the produce department can be used instead of frozen.
- Look for Italian-style salad with red radicchio leaves for the side dish.
- Place water for pasta on to boil.
- Prepare sauce for linguine.
- Prepare salad.
To buy: 1 package frozen diced/chopped onion; 1 small bottle vodka; 1 large, ripe tomato or 3 plum tomatoes; 3/4 pound shrimp, shelled; 1 carton heavy cream; 1 bunch basil; 1 package fresh linguine; 1 small piece Parmesan cheese; 1 bottle clam juice; 1 bag washed Italian-style salad.
Staples: Olive oil, minced garlic, cornstarch, reduced-fat oil and vinegar dressing, salt, black peppercorns.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Club helps members speak up
- Zelienople pastry shop has been sweet retreat for 4 decades
- Penn State trustee resigns, regrets Paterno vote
- Trade to Penguins caps frenetic period for winger Stempniak
- Minorities crucial to filling Marcellus shale gas drilling jobs
- Penguins stave off Ducks’ shooting barrage to win in shootout
- Penguins notebook: Maatta leaves lasting impression with Selanne
- Greensburg woman accused of assaulting nurse in Excela Health Westmoreland Hospital
- 12 local wrestlers advance to PIAA Class AAA finals
- Steelers restructure Brown’s contract to become salary cap compliant
- East Hills brawl involves 50 people, nets at least 1 arrest