This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Where I'm from we don't trust paper. Wealth is what's here on the premises. If I open a cupboard and see, say, 30 cans of tomato sauce and a five-pound bag of rice, I get a little thrill of well-being - much more so than if I take a look at the quarterly dividend report from my mutual fund." -Garrison Keillor, American humorist
Vodka cream sauce is a classic. The vodka brings a bit of a smoky depth of flavor to the sauce, and I think that this is enhanced by using the sun dried tomatoes. Cooking the vodka for a few minutes prior to adding the other ingredients will help burn off some of the alcohol and the bitterness that it can bring to a dish.
There are three ingredients that are tart in this recipe - the sun dried tomatoes, the vodka, and the tomatoes. Simmering slowly helps to mellow those flavors, and the little bit of milk helps to smooth this into a sauce that is just lovely with the sweet shrimp and asparagus.
Servings: 4 | Serving size: 2 ounces pasta / 4 ounces shrimp
Cooking Time: 45 Minutes
This recipe can easily be multiplied by 2 if you use a larger skillet. Leftovers are fair at best. Reheat gently to avoid overcooking the shrimp.
Heat 3 cups water until boiling and pour over the sun-dried tomatoes.
Allow the sun-dried tomatoes to steep for 15 minutes until soft.
Drain the liquid into a small bowl and set it and the sliced sun-dried tomatoes aside.
Heat 3 cups of water to the shiver stage in a shallow, medium-sized saucepan.
Add the asparagus and blanch for 4 minutes.
Place the cooked asparagus in ice water for 10 minutes.
Remove the asparagus from the water and cut the asparagus in 2-inch segments. Set them aside to dry on a paper towel.
Place the olive oil in a large skillet over medium-high heat.
Add the onions 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 for two minutes. Stir frequently.
Add the sun-dried tomato broth, the sun-dried tomatoes, canned tomatoes, and salt.
Simmer for 40 minutes, stirring occasionally.
When the sauce is almost cooked, place the 4 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)
While the linguine is cooking, add the shrimp and the milk to the gently simmering sauce. Stir occasionally.
After about 10 minutes, add the asparagus to the sauce and fold in gently.
Drain the linguine. Add the pasta to the tomato/shrimp sauce and toss to coat the pasta with the sauce. Season to taste with fresh ground black pepper.
Served topped with the fresh basil.
Serving size: 2 ounces pasta / 4 ounces shrimp
|Calories 470||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 62g||23%|
|Dietary Fiber 12g||44%|
|Vitamin A 9%||Vitamin C 39%|
|Calcium 15%||Iron 37%|
|Vitamin K 60mcg||Potassium 1500mg|