Vodka Shrimp w/ Creamed Pomodoro Sauce
4 cloves garlic, diced
2 shallots, diced
1/4 cup Olive oil
1 25oz can whole Roma tomatoes, peeled
1 small bunch of basil, chopped
1 pound fresh shrimp
2 Tbsp vodka
In a heavy pan, cook garlic and shallots in hot oil until browned. Add tomatoes, bring to a boil, then simmer until some of the liquid is reduced. Remove from heat, add basil, cool a bit, then puree.
Return to low heat and add heavy cream (I used about 1/2 cup) to desired pink color of sauce.
While the sauce is cooking, prepare the pasta according to package direction and cook shrimp in vodka just until the shrimp turn pink.
Add the pasta and shrimp to the creamed sauce to heat everything through before serving.