Cooking Corner: Shrimp Linguine with Vodka Sauce

OK y'all, I am SUPER proud of this one. Like, ridiculously proud! The inspiration for week three was alcohol. My mom has been in love with pink/vodka sauces since she first tried it recently (it's not a common sauce in Idaho for some reason). Therefore, I knew the minute I saw the word alcohol that it was what I was going to do. While vodka sauce also goes well with chicken, I feel its calling is seafood, so I decided to make some jumbo shrimp with it.

Now, the only problem with this recipe is I decided to go all "real cook" and not use measurements. It's fine though because I can give you approximations. I started by peeling and deveining the shrimp - like a legit person! It's super easy, especially when your shrimp are as jumbo as mine were! Peel off all the shell above the tail. Slice that nekkid shrimp down the back and use a toothpick to pull out the poopshoot and any veins you can find.

Next, melt four tablespoons of butter in a flat, high pan.  Like, a sauce pan, not a sauce pot.. if that makes sense. --AS IT MELTS, GET YOUR POT OF WATER BOILING AND YOUR PASTA MEASURED OUT -- Add a can of crushed tomatoes and a little can of tomato paste when it's melted and stir it together. Take this chance to flavor your sauce! I used basil, oregano, tarragon, and garlic powder, GENEROUSLY, and a pinch of salt and pepper. Remember, start small and add more - stir and taste!  When you've gotten your general tomato sauce tasting good, throw in somewhere between 1/2 and 3/4 cups of vodka (or glug it til it looks good, remember start small and add more). Mix that in. At this point, I threw my shrimp in the sauce. Cover and let boil/simmer. As the vodka cooks out, the shrimp will cook up.  --AT THIS POINT YOUR WATER SHOULD BE BOILING, THROW IN YOUR PASTA!--

When your shrimp is beginning to pink and your sauce tastes less boozy, throw in 1/2 cup to a full cup of heavy cream. I kinda swirled til it looked pretty. Lower the heat a smidgen, stir it til the heavy cream is thoroughly mixed in, and COVER because it will get messy.  Your sauce will begin to thicken. --KEEP AN EYE ON YOUR PASTA, IT'S GETTING CLOSE TO DONE NOW!!--  When your shrimp are done and your sauce has thickened a bit, add about one to two handfuls of shredded parmesan, because it's not unhealthy enough! Stir it in til it's melted.  Drain your pasta, dish out your shrimp, cover with the sauce, and eat up!! I did my best with plating, but I kinda screwed up the nesting that I had intended.. but look how the shrimp almost stand up!!

My dear mother was licking her plate - proof that I succeeded! I may have ruined restaurant pink sauce for her - and it's SO MUCH CHEAPER than eating out. I think this ended up yielding around 4 servings. We ate two and have frozen about half of it.