Tagliatelle with Vodka Sauce Shrimp and Asparagus
We made this for a romantic delicious Valentine's dinner last night. I was inspired by my sister Linda's recent meal in NYC and decided to make my own version. I blogged this vodka sauce a few years back but now with a few additions!
32 oz Marinara Sauce ~ I used Trader Joes Canned Marinara
1 cup Vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through.
Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente tender but still firm to the bite. Drain the pasta and put back into pasta pan add enough sauce to coat and add asparagus and shrimp. Top with additional sauce, and parmesan.
1 cup Vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
8 spears asparagus ,sliced and steamed
4 large Shrimp (I used U8) , drizzle with EVOO baked at 400 for 15 min
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through.
Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente tender but still firm to the bite. Drain the pasta and put back into pasta pan add enough sauce to coat and add asparagus and shrimp. Top with additional sauce, and parmesan.
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