I am so excited about this dish. I just wish I had more pictures. When I started, I grabbed my camera and turned it on; my battery was dead. My daughters were out and had their cameras with them, I went after my husband's SLR and was trying to figure out how to use it and the battery went dead. My camera battery charged enough to snap the photo to the left at completion.
Debbie at Mocha Me posted a wonderful Tomato Vodka Sauce recipe last week that looked fabulous. I am a fan of a good tomato vodka sauce and her recipe sounded so simple I had to try it. As Debbie said in her post, "...this is a sauce that rocks!!!" - she didn't exaggerate. I tweaked it a bit and wound up with such an incredible tasting tomato sauce variation. The shrimp just put it way over the top.
The recipe calls for 1 onion chopped. I didn't want the strong onion taste in the sauce so I substituted 3 scallions finely chopped. I felt the scallions would give the sauce a milder, sweeter onion taste along with a hint of a garlic flavor without being over powering. In a large skillet over medium heat, melt 1 tablespoon of butter and 1 tablespoons of extra virgin olive oil, add minced scallions to skillet and saute until transparent. Add one 28 ounce can of diced tomatoes and cook over moderate heat for about 25 minutes or until almost no liquid remains in skillet. Stir frequently. Increase heat and add 1 tablespoon chopped fresh basil, 1 cup of heavy cream, 1/4 cup of vodka and 1/4 teaspoon crushed red pepper flakes. Bring to a light boil, reduce heat add 1 pound of peeled shrimp (41-50 count); boil for 2 minutes, sauce will thickened. Season to taste with salt and pepper.
Serve over your favorite cooked pasta. Top with shaved Parmigiano-Reggiano