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    Urban Bliss Life » Blog » Shrimp Fettuccine with Vodka Tomato Sauce

    Published: April 22, 2016 / Updated: September 15, 2020 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Shrimp Fettuccine with Vodka Tomato Sauce

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    two pics of shrimp fettuccine with title text overlay
    two pics of shrimp fettuccine with title text overlay
    big bowl of shrimp fettuccine with title text overlay
    two pics of shrimp fettuccine with title text overlay

    This shrimp fettuccine dish is like a sultry song that seeps into your soul and warms you up all over. It's perfect for a date night in, or for any night ending in the letter "y." 

    big bowl of shrimp fettuccine

    I love pasta. I can't quit, won't quit pasta.

    In college, my sorority sisters (my little liberal arts college sorority was NOT the typical large school kind of sorority, I feel compelled to explain here) entered me into a talent competition. My talent: eating a pound of pasta in one sitting. 

    I weighed less than 100 pounds at the time (don't freak out: I'm 4'11") and I loved to eat back then as much as I love to eat now. And pasta? Pasta was my soul food.

    So I sat on that stage and ate a pound of pasta while the other acts went on in the middle of the stage next to me.

    I tied for second place.

    Because, come on: who in their right mind can (and would) eat a whole pound of pasta in one sitting? I can, and I DID.

    Shrimp Fettuccine

    bowl of shrimp fettuccine with sprig of basil

    So let's talk about this shrimp fettuccine pasta dish. It came about because I wanted to make penne alla vodka but didn't have penne and also, I don't do heavy whipping cream anymore.

    But I had:

    • fettuccine
    • tomatoes
    • vodka
    • shrimp

    And this luscious little deliciously devil of a dish is the result.

    This shrimp fettuccine pasta comes together fairly quickly. So it's a great meal to make on a busy weeknight! But, it's also hearty and special enough to grace your big family Sunday supper table too.

    Make the vodka sauce

    closeup photo of shrimp fettuccine with vodka sauce

    To make the rich vodka sauce, you start by melting butter in a large saucepot over medium-high heat. Add the onions and garlic and sauté until softened, which takes about 4-5 minutes.

    Add tomatoes to the pot and stir. Slowly add the vodka, the milk or dairy-free milk, lemon juice, and lemon zest. Stir the sauce gently as you add each ingredient.

    Bring the heat up to high and bring the water to a boil. Then lower heat to low-medium and simmer for about 5 minutes.

    Shrimp Fettuccine Cooking Tips

    Use canned stewed tomatoes for the sauce. Canned stewed tomatoes give this dish a nice rich, deep, simulated slow-cooked tomato flavor. If you use regular canned diced tomatoes, that would give this dish a brighter flavor.

    Use frozen or fresh shrimp. I used frozen shrimp, which I thawed prior to including in this dish. But you can use raw shrimp as well; just be sure to adjust your cooking time as noted in the recipe.

    Sub out the protein if you prefer. If you don't like shrimp, you can easily make this without and have it as a vegetarian pasta. As for chicken or pork, I honestly don't think it would be the same with any other meat. It might, however, be delicious with meatballs. If you try that, please do let me know how it tasted!

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    big bowl of shrimp fettuccine

    Shrimp Fettuccine with Vodka Tomato Sauce

    5 from 5 votes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    This is an easy pasta dish with big flavors!
    Servings: 4 people
    Calories: 554kcal
    PRINT PIN RATE

    Ingredients

    • 12 ounces fettuccine
    • 2 tablespoons butter
    • 1 ½ cups onion
    • 3 cloves garlic minced
    • 1 28- ounce can stewed tomatoes or 2 14.5 ounce cans
    • ¼ cup vodka
    • ½ cup 2%/lowfat/or skim milk - OR non-dairy milk of your choice I use almond milk
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 pound shrimp deveined, peeled
    • Optional garnish: 3 tablespoons chopped fresh parsley and/or freshly grated parmesan cheese
    • salt and pepper

    Instructions

    • Begin to boil the pasta water in a large stockpot and cook according to package directions.
    • Melt butter in a separate large pot over medium-high heat and saute the onions and garlic until softened, which takes about 4-5 minutes.
    • Add tomatoes to the pot and stir. Slowly add the vodka, the milk or non-dairy milk, lemon juice, and lemon zest, stirring gently as you add each ingredient.
    • Bring heat to high and bring the water to a boil, then lower heat to low-medium and simmer for about 5 minutes.
    • Add shrimp to the sauce. If you are using raw shrimp, you'll need to cook it in the simmering pasta sauce for another 5-7 minutes, until it's just cooked. If you are using thawed, fully cooked shrimp, you'll just need to let it heat up and mix in with the sauce for about 3 minutes.
    • Add the cooked pasta to the sauce and gently fold the pasta into sauce until it's nicely covered in sauce.
    • Salt and pepper to taste. Garnish with freshly chopped parsley and/or freshly grated parmesan cheese.

    Notes

    DAIRY-FREE: Make this dairy-free by using almond milk or coconut milk instead of regular milk. 
    PROTEIN SUBSTITUTIONS: Instead of shrimp, you could use veggies such as broccoli, spinach, peppers. You could also add meatballs or use a thick white fish such as cod. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 554kcal | Carbohydrates: 82g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 630mg | Potassium: 1092mg | Fiber: 6g | Sugar: 13g | Vitamin A: 483IU | Vitamin C: 23mg | Calcium: 240mg | Iron: 5mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    What type of pasta sauce do you prefer? Are you a white cream sauce kind of guy/gal? Or do you prefer to go big and bold with a red tomato-based sauce? 

    PIN IT:

    big bowl of shrimp fettuccine with title text overlay
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      Reader Interactions

      Comments

      1. Christine Anne says

        April 25, 2016 at 12:39 pm

        Dang girl where did you put a pound of pasta at? haha That's some talent right there! I'm going to have to try this yummp recipe I love shrimp so much and all seafood for that matter. The pasta is the cherry on top! Yum! :)

        Reply
      2. Warren @ Blog to Taste says

        April 24, 2016 at 12:59 am

        5 stars
        I love pasta too! I was cackling at the thought of you eating a pound of pasta, that is impressive. Also I love vodka sauce, so delish!

        Reply
      3. Jenn says

        April 23, 2016 at 10:48 am

        This sounds so delicious. I love vodka sauce, and the funny thing is, I've never made it before. I will have to be trying this soon! Thanks for sharing.

        Reply
      4. Julie says

        April 23, 2016 at 9:27 am

        5 stars
        Yum! You had me at vodka :)

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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