Penne with Shrimp and Vodka Sauce
1 25-ounce jar marinara sauce, or about a quart of leftover homemade
3/4 cup vodka
3/4 cup heavy cream (no substitution)
4 dashes hot sauce (either Tabasco or Franks hot wing sauce)
1/4 teaspoon crushed red pepper
1/2 pound extra large or jumbo raw, deveined shrimp (about 18 shrimp)
3/4 cup grated Parmesan cheese
3/4 of a (1-lb) box penne pasta
Peel the shrimp and set aside.
Stir together the marinara and vodka and simmer on medium in a large open skillet until it reduces by one fourth. This should only take about 15-20 minutes, depending on your stove. When it gets close, start your water for the pasta. Keep an eye on it and stir occasionally, sometimes it goes really quick. Add the cream and heat through, then add the add the seasonings and taste the sauce. It should have some spicy heat.
Add pasta to the water and set timer for ten minutes. When there is 6 minutes left, add the shrimp to the sauce and cook for 5". Stir in Parmesan cheese and cook 1" more. Drain pasta and toss pasta with the sauce in the skillet.