Linguine with Shrimp in Vodka Tomato Cream Sauce - Low Sodium Version

Servings: 4 | Serving size: 2 ounces pasta / 4 ounces shrimp

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe also requires making Tomato Sauce - from Canned Tomatoes

Leftovers are fair at best.

Heat 1 cup water until boiling and pour over the sun-dried tomatoes. Allow to stand for about 15 minutes, until soft and then drain the liquid into a sauce pan. Heat the liquid on high heat until it boils and reduce to 1/4 cup. Set aside.

Heat 3 cups of water to the shiver stage in a medium skillet. Add the asparagus and blanch for about 2 - 3 minutes, until they just begin to turn bright green. Remove and let dry on a paper towel. When they are cool, cut them in 2 inch segments.

Melt the butter in a large skillet over medium-high heat. Add the shrimp and sauté until slightly firm (no more than about 2 minutes on each side). Remove shrimp to a plate.

Begin heating the 5 quarts of water in a large pot. Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture).

As the pasta is cooking, add the shallots to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 - 10 minutes).

Reduce the heat to low, add the vodka and cook briefly; then add the reduced water from the sun dried tomatoes, tomato sauce, milk and salt. After this has cooked for about 3 minutes, add the asparagus and sun-dried tomatoes. Simmer until tomatoes are tender (about 4 minutes). Add shrimp; toss to coat and allow to cook for another 4 minutes, until the shrimp is heated through.

Drain the linguine. Add the pasta to the tomato sauce and toss to coat well. Season to taste with fresh ground black pepper.

Served topped with basil.