Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. lasagnette
1/2 lb. rock shrimp, chopped
Juice of 1/2 lemon
2 tbsp. salted butter
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/3 cup Italian parsley, finely chopped
1/2 cup shredded whole milk mozzarella
Salt and pepper to taste
Bring a large pot of water to a boil.
Meanwhile, heat the butter in a medium-size sauté pan and cook the shrimp over medium heat. Add lemon juice, salt and pepper to taste. When the shrimp has finished cooking, remove from heat and set aside.
Heat the olive oil in a heavy-bottomed pot over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pot. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente.
Strain the pasta and add it to a large sauté pan along with the vodka sauce and 1/4 cup pasta water. Toss on medium heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Add the chopped parsley and toss again.
Before serving, sprinkle mozzarella cheese over the pasta and let sit over low heat for 1-2 minutes until the cheese begins to melt.
Plate and top with more chopped parsley and serve.